Foil-Pack Garlic Butter Parmesan Baked Corn on the Cob

Equipment

• Heavy-duty aluminum foil (cut into six 12×12-inch sheets)
• Large rimmed baking sheet
• Small mixing bowl
• Silicone pastry brush or spoon
• Tongs
• Heat-resistant oven mitts

Ingredients

• Fresh Corn on the Cob: 6 large ears, husks and silk completely removed, rinsed and patted dry
• Unsalted Butter: 6 tablespoons (85 g), softened to room temperature
• Fresh Garlic: 4 cloves, finely minced or pressed
• Grated Parmesan Cheese: ½ cup (50 g), preferably freshly microplaned Parmigiano-Reggiano
• Fresh Parsley: 2 tablespoons, finely chopped
• Smoked Paprika: ½ teaspoon
• Kosher Salt: ¾ teaspoon (adjust to taste)
• Freshly Cracked Black Pepper: ½ teaspoon
• Crushed Red Pepper Flakes (Optional): ¼ teaspoon, for subtle warmth

Instructions

1. Preheat the Oven and Prepare the Pan

1. Position an oven rack in the center position. Preheat the oven to 400°F (200°C) . Prepare a large rimmed baking sheet to catch any butter drips that might escape during baking.

2. Prepare the Garlic Butter Compound

1. In a small bowl, combine:
2. 6 tablespoons softened unsalted butter
3. 4 cloves minced garlic
4. ½ teaspoon smoked paprika
5. ¾ teaspoon kosher salt
6. ½ teaspoon black pepper
7. ¼ teaspoon crushed red pepper flakes (if using)
8. Mash and blend with a fork until smooth and uniform. Stir in 1 tablespoon of the chopped fresh parsley, reserving the remaining tablespoon for garnish.

3. Dress the Corn

1. Lay out the 6 foil squares flat on your work surface. Place one ear of corn in the center of each sheet. Divide the garlic butter mixture evenly among the 6 cobs (about 1 generous tablespoon per ear). Using your hands, a spoon, or a silicone brush, massage the butter mixture thoroughly around each ear so every kernel is coated. Sprinkle roughly 1 tablespoon of grated Parmesan over each buttered cob, reserving the rest for after baking.

4. Seal the Foil Packets

1. Pull the sides of the foil up over the corn and fold the edges together tightly to form a double fold. Crimp and fold the ends inward securely. The foil should fit snugly around the corn while leaving a small pocket for steam circulation.

5. Bake to Tender Perfection

1. Arrange the sealed packets in a single layer on the prepared baking sheet. Transfer to the oven and bake at 400°F (200°C) for 25 to 30 minutes . At the 15-minute mark, use tongs to turn the packets over once to distribute the bubbling butter evenly across all sides.

6. Finish Under the Broil (Optional Crust)

1. For lightly browned, bubbly Parmesan crust:
2. Carefully unwrap the top of each packet, peeling back the foil so the top surface of the corn is exposed. (Beware of escaping steam.)
3. Sprinkle the remaining Parmesan cheese over the top of each cob.
4. Switch the oven to Broil (High) .
5. Place the baking sheet on the upper rack (about 5–6 inches from the heating element) for 2 to 3 minutes , monitoring constantly until the cheese melts and turns speckled golden-brown.

7. Garnish and Serve

1. Transfer the corn to a serving platter, pouring any savory garlic butter gathered in the bottoms of the foil sheets over the tops. Garnish with the reserved fresh chopped parsley and a light crack of fresh black pepper. Serve warm.

Nutrition

Calories: 210 kcal — · Protein: 5 g 10% · Fat: 14 g 18% · Carbohydrates: 19 g 7% Dietary · Saturated Fat: 8 g 40% · Fiber: 2.5 g 9% · Sugar: 5 g — · Sodium: 360 mg 16%