Parmesan Baby Corn Fries

Name: Parmesan Baby Corn Fries Roasted
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 (15 oz) can baby corn, drained; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; 1/3 cup Parmesan cheese, freshly grated and divided; 1 tbsp fresh parsley, chopped for garnish

Parmesan baby corn fries are canned baby corn roasted with olive oil, garlic powder, paprika, and freshly grated Parmesan until golden and crispy. This simple vegetable side is ready in under 20 minutes and doubles as a crunchy, cheese-forward appetizer.

🌍American 🏷️Baby corn 🏷️Parmesan fries 🏷️Roasted vegetables 🏷️Appetizer Snack

🏷️

🏷️Side dish

-0:00

mynutritioncreativeonTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by mynutritioncreative

-0:00

mynutritioncreativeonTikTok

Ingredients

1 (15 oz) can baby corn, drained
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/3 cup Parmesan cheese, freshly grated and divided
1 tbsp fresh parsley, chopped for garnishoptional

6 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Slice the drained baby corn in half lengthwise.
2
In a large bowl, combine the olive oil, garlic powder, and paprika.
3
Grate in about half of the Parmesan cheese and mix to combine.
4
Add the sliced baby corn to the bowl and toss until evenly coated.
5
Spread the baby corn in a single layer in a baking dish.
6
Top with the remaining grated Parmesan cheese.
7
Roast until golden and the edges are crispy. The video does not specify a temperature or time, but 400°F (200°C) for 15-20 minutes is a good starting point.
8
Garnish with chopped fresh parsley and serve immediately with your favorite dip.

Was this recipe helpful?

Tips & Notes

Pro tips

Drain and pat the canned baby corn completely dry before tossing with oil—moisture prevents crisping and browning.
Spread baby corn in a single layer with space between each piece; crowding the pan will steam rather than roast them.
Watch for golden-brown edges around minutes 15–18 as your doneness cue; this signals the Parmesan is toasted and corn is caramelized.
Grate Parmesan fresh and divide it: toss half with the raw corn and oil, then sprinkle the remainder over the hot roasted corn so some melts and some stays crispy.

Substitutions

Olive oil → avocado oil or vegetable oil (same amount; neutral flavor, similar smoke point)
Garlic powder → 2–3 minced fresh garlic cloves tossed with oil before roasting
Paprika → smoked paprika, cayenne (¼ tsp), or Italian seasoning (1 tsp)
Parmesan → Pecorino Romano or Grana Padano (same amount; sharper, saltier result)

Storage & make-ahead

Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 5 minutes to restore crispness.

Common Questions

Can I use fresh baby corn instead of canned?

Yes. Fresh baby corn will require patting dry thoroughly and roasting 5–7 minutes longer until tender and caramelized. Canned corn is pre-cooked, so it roasts faster.

How do I make these crispy?

Drain the canned baby corn very well and pat dry with paper towels. Toss with olive oil, spread in a single layer on the baking sheet, and roast at 400°F until the edges turn golden brown—about 15–18 minutes.