Roasted Italian Corn

Whenever I serve this Roasted Italian Corn people are completely surprised it’s done in the oven. I was 100% inspired by Mexican Street Corn. Charred corn on the cob with salty cheese and herbs ….YES please. Instead of grilling the corn consider using 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. But for killer presentation you could leave the husk and just peel it back before it goes in the oven.  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 5 minutes. Add cheese and basil and give corn a toss to coat.

If you want to leave the cobs whole peel back the husk and remove any of the silk. Then brush the oil on and sprinkle the seasonings an bake as above.  Enjoy!