Parmesan Paprika Corn

My sous chef went to a minor league baseball game a few weeks ago, and he came home raving about a food item he had during the game. Since I’m skeptical of pretty much all stadium food, I was both intrigued and nervous to ask him what it was. It turns out, it was a corn stand that sold corn on the cob with a pretty cool seasoning combination, and we decided to try to recreate it in an off-the-cob version! It was as good as he said it would be!

We served our corn with Fried Puffball Mushrooms. If you’re looking for something meatier, we think this would go great with BBQ Pork Ribs or Grilled Steak.

Time: 20 Minutes


  • Corn on the Cob (Frozen corn can work in a pinch, but we like fresh) (one ear is a good serving).
  • Onion
  • Parmesan Cheese
  • Smoked Paprika
  • Salt


  • Shuck your corn, and use a paring knife to remove the corn from the cob into a large bowl.
  • Dice your onion.
  • Heat some butter in a pan, and when it’s melted, add your corn and onion to the pan.
  • As your corn and onions sauté, sprinkle in some smoked paprika and salt.
  • As your onion turns opaque and begins to caramelize, and your corn starts to brown as well, sprinkle in some parmesan cheese.
  • Plate, top with a little more parmesan cheese, devour, and enjoy!


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