This Vegan Parmesan Corn was juicy and delicious, and loaded with flavor! I brushed a tasty vegan parmesan garlic butter on the corn. It had a spicy, yet mild kick to it. This is a great item to serve at your next cookout.
3 Tablespoons of vegan butter, at room temperature
6 Ears of fresh corn
1 Ounce of vegan Parmesan cheese, finely grated about 1/2 cup grated or on a microplane, divided
2 Cloves of garlic
1/2 Teaspoon of smoked paprika, optional
1/2 Teaspoon of Himalayan salt
1/4 Teaspoon of ground black pepper
5 – 6 Fresh basil leaves, chopped
-Preheat the oven to 400F.
-Place 3 tablespoons of vegan butter in a medium size bowl, room temperature.
-Remove the husk from the corn along with the silk for each piece of corn. Rinse and pat dry the place on a baking sheet with parchment paper. Set aside.
-Microplane cheese or 1/3 cup store- brought grated. Then add half to the bowl with butter. Mince garlic and add to the bowl. Add 1/2 teaspoon Himalayan salt and 1/4 teaspoon of black pepper. Add chopped fresh basil, then use a spoon to combine ingredients.
-Use a pastry brush to slather the butter all over the corn and roast for 25 minutes. Remove from oven and add sprinkle with remaining Parmesan cheese and fresh basil. Grind black pepper on top and and serve with your favorite sauce. Enjoy!