Crispy Parmesan Baby Sweetcorn
Crispy Parmesan Baby Sweetcorn
Ingredients
- 500 g baby sweetcorn
- 60 g butter, melted
- 100 g Parmesan cheese, grated, plus extra for coating
- 2 tablespoons fresh parsley, finely chopped
- 5 garlic cloves, minced or grated
- 1/2 teaspoon chilli flakes, or to taste
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 200
- 2
Take the baby sweetcorn and cut each piece in half lengthwise, right down the middle.
⏱️ 3 min
- 3
In a medium bowl, combine the melted butter, 100g of grated Parmesan cheese, finely chopped fresh parsley, minced garlic cloves, and chilli flakes. Mix all these ingredients thoroughly to create a uniform coating mixture.
⏱️ 4 min
- 4
Prepare a separate plate with a generous amount of dry grated Parmesan cheese for the final coating.
⏱️ 1 min
- 5
Take each halved sweetcorn piece and dip it into the prepared butter coating mixture, ensuring it is fully coated on all sides. Then, immediately transfer the butter-coated sweetcorn to the plate of dry Parmesan cheese and roll it to completely coat it.
⏱️ 5 min
- 6
Arrange the fully coated sweetcorn pieces in a single layer on the prepared baking tray, ensuring they are not overlapping.
⏱️ 2 min
- 7
Bake in the preheated oven for 20 minutes, or until the sweetcorn is crispy and golden brown. Keep an eye on them to prevent burning.
⏱️ 20 min•🌡️ 200
- 8
Once baked, carefully transfer the crispy sweetcorn from the baking tray to a serving bowl. Serve immediately as a starter or a snack, optionally with your favorite dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Baby Sweetcorn
- 500 g baby sweetcorn
- 60 g butter, melted
- 100 g Parmesan cheese, grated, plus extra for coating
- 2 tablespoons fresh parsley, finely chopped
- 5 garlic cloves, minced or grated
- 1/2 teaspoon chilli flakes, or to taste
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 200 - 2
Take the baby sweetcorn and cut each piece in half lengthwise, right down the middle.
⏱️ 3 min - 3
In a medium bowl, combine the melted butter, 100g of grated Parmesan cheese, finely chopped fresh parsley, minced garlic cloves, and chilli flakes. Mix all these ingredients thoroughly to create a uniform coating mixture.
⏱️ 4 min - 4
Prepare a separate plate with a generous amount of dry grated Parmesan cheese for the final coating.
⏱️ 1 min - 5
Take each halved sweetcorn piece and dip it into the prepared butter coating mixture, ensuring it is fully coated on all sides. Then, immediately transfer the butter-coated sweetcorn to the plate of dry Parmesan cheese and roll it to completely coat it.
⏱️ 5 min - 6
Arrange the fully coated sweetcorn pieces in a single layer on the prepared baking tray, ensuring they are not overlapping.
⏱️ 2 min - 7
Bake in the preheated oven for 20 minutes, or until the sweetcorn is crispy and golden brown. Keep an eye on them to prevent burning.
⏱️ 20 min•🌡️ 200 - 8
Once baked, carefully transfer the crispy sweetcorn from the baking tray to a serving bowl. Serve immediately as a starter or a snack, optionally with your favorite dipping sauce.
⏱️ 2 min