This panko-crusted corn on the cob is a fun and flavorful twist on a classic summer side dish. Coated in a crispy panko breadcrumb mixture and baked or grilled to perfection, the corn becomes a delightful treat that perfectly complements any meal. With its crunchy exterior and sweet, juicy kernels, panko-crusted corn on the cob is sure to be a hit at barbecues, picnics, or family gatherings!
Ingredients:
• 4 ears of fresh corn, husked and cleaned
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon Parmesan cheese (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional: fresh herbs for garnish (such as parsley or cilantro)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If grilling, preheat the grill to medium heat.
2. In a shallow bowl, place the flour. In another bowl, place the beaten eggs. In a third bowl, mix the panko breadcrumbs with garlic powder, paprika, Parmesan cheese (if using), salt, and pepper.
3. Dredge each ear of corn in the flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it with the panko mixture, pressing gently to ensure the breadcrumbs adhere well.
4. Place the coated corn on the prepared baking sheet or directly on the grill grates.
5. Drizzle the corn with olive oil to help it crisp up during cooking.
6. Bake in the preheated oven for about 20-25 minutes, or grill for about 10-15 minutes, turning occasionally, until the corn is tender and the panko coating is golden brown and crispy.
7. Remove from the oven or grill and let cool slightly before serving.
8. Garnish with fresh herbs if desired and enjoy this delicious panko-crusted corn on the cob as a unique and tasty side dish that everyone will love!
Aprile's Kitchen 