This is my weeknight go-to side dish, transforming simplicity into excellence. This dish effortlessly transitions from a simple vegetarian delight to vegan-friendly in a jiffy. In less than 30 minutes, it emerges from the cutting board to the plate – a win in my kitchen. Made from pantry and freezer staples, it’s a versatile gem that shines year-round. While it’s a perfect partner for barbecue steak or chicken breast, it’s equally at home with a winter roast or seasoned chicken.

To embrace veganism, opt for a cashew-based Parmesan substitute in place of regular Parmesan cheese. I’ve experimented with both fresh and frozen corn – the taste holds steady, even as preparation may vary. For advanced prep, master steps 1-4, then later finish in a 350°F oven for 20 minutes, resuming from step 5. This dish delights every palate, with leftovers rarely seen. Some may even sneak spoonfuls straight from the dish! Serving 2, it doubles with ease. Oven time aligns closely; perhaps 5 minutes more, but keep an eye on it. Show off your creations, tag @roxiecappell, and show me the delightful food you chose to accompany your corn creation.

Parmesan Corn and Shallots

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 2 1/4 cups shallots diced
• ▢ 1 tsp avocado oil
• ▢ 3 cups frozen corn
• ▢ 2 1/2 tbsp white wine
• ▢ 1 1/2 tbsp avocado mayo
• ▢ 1/4 tsp garlic powder
• ▢ 1/4 tsp Mexican chili spice
• ▢ 1/4 cup freshly grated Parmesan cheese
• ▢ Pink Himalayan salt to taste
• ▢ Pepper to taste

Instructions:

• Preheat your oven to 350°F.
• In a hot pan or cast iron skillet, add avocado oil and diced shallots. Stir frequently until the shallots start to become translucent.
• Pour the white wine into the skillet with the translucent shallots. Continue stirring until the white wine is 90% evaporated. Turn off the stove.
• To the shallot mixture, add the frozen corn, avocado mayo, garlic powder, Mexican chili spice, and a pinch of pink Himalayan salt. Stir to combine. If your corn isn’t in an oven-safe dish, transfer the corn mixture to an oven-safe dish.
• Place the dish in the preheated oven for 15-20 minutes. Till the corn is at your desired tenderness.
• Remove the dish from the oven, give the mixture a stir, and then sprinkle the freshly grated Parmesan cheese over the top.
• Put the dish back in the oven and switch to the broil setting. Keep a close eye on it. Broil for about 3-5 minutes, or until the Parmesan cheese becomes crispy and golden. The exact time may vary based on your oven, so watch carefully.
• Once the cheese is crispy and golden, remove the dish from the oven. Let it rest for about 5 minutes before serving.
• Before serving, season with freshly ground pepper and additional pink Himalayan salt if needed.