Roasted Italian Corn

Whenever I serve this people are completely surprised it’s done in the oven. Roasting it results in perfectly caramelized cobs and the fresh basil and parm take it over the top! I like to cut the corn into smaller pieces so they are more manageable and a perfect party side. Feel free to roast the corn ahead of time. You can rewarm it in the oven and finish it off as directed. We love it cold as leftovers also.

6 corn cobs each divided into 3

2 tbsp olive oil

2 tsp kosher salt

2 tsp dried oregano

1/2 cup chopped fresh basil

1 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees

In a large bowl toss corn well with olive oil,salt and oregano. On a parchment lined baking sheet, roast corn for 40 minutes on the bottom rack turning 2 or 3 times. Remove from oven and let cool for about 15 minutes. Add cheese and basil and give corn a toss to coat. Enjoy!


    1. Yes! I was inspired by Mexican street corn. Since I’m married to an Italian we’ve got tons of basil which is so fragrant when tossed with the warm corn. Let me know if you try it 😀

      Liked by 1 person

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