When our corn patch starts producing, the first thing we do is cook the tender new ears to eat off the cob – of course. But the second thing I make is this creamy fresh baked corn, because it’s the kind of dish you crave. Trust me. This is not just any old creamed corn or corn bake. Baked just right with tender corn, this is the next best thing to corn-on-the-cob. Plus, it’s way easier to eat – no worry about corn in your teeth or butter dribbling down your chin, just delicious spoonfuls of buttery, creamy, salted and slightly spicy corn.
I originally adapted this recipe, changing up the amount of ingredients, adding garlic and a bit of spice – and I pretty much can’t get enough of this during the corn season. There is some cream and butter (yessss), but a lot of the creaminess of this dish comes from scraping the cobs after cutting the kernels off. I simply run the dull top of the knife down all the sides of what’s left of the cob and the resulting pile of corn ‘cream’ gets added to the bowl of cut corn. It’s a slightly messy job, but oh, so worth it. Everything is mixed together in one bowl and then added to a generously buttered baking dish, dotted with pieces of butter and then baked.
Another key to this baked corn is to not over-bake it. You know how chewy corn gets when it’s old or overcooked? Yeah, that’s what happens. So don’t forget it in the oven while you’re out at the grill with the rest of the meal – take it from me. Not. Good. If I want it to be a bit browner on top after cooking for the allotted time, I’ll stick it under the broiler for a minute or two, but I never leave it to bake longer.
Ah, and when it’s done, it’s pretty much creamy corn perfection right there on your spoon. And because the cream isn’t all cooked away it makes fabulous leftovers, tasting awesome days later, so don’t be afraid to make the whole recipe. You’ll want it more than once. Just saying.’
- 6-8 ears fresh corn, husked
- ½ c. cream
- 2 cloves garlic, minced
- ¼ - ½ tsp. chipotle powder or cayenne (to taste)
- 1 tsp. each salt & pepper
- 2 Tb. butter + extra to coat baking dish
- Heat oven to 350 degrees.
- Slice the kernels off the cobs into a large bowl. Run the dull side of the knife along all the cut edges of the cob to extract the corn 'milk' and add to corn in bowl.
- Add cream, garlic and spices to corn and mix well.
- Generously butter an 11x7-inch baking pan and spoon corn mixture into pan, spreading flat.
- Cut up the 2 Tb. butter and evenly place over the top of the corn.
- Bake for 45 minutes only (if top doesn't look brown, place under broiler for a few minutes) - baking longer will result in chewy corn rather than crisp. There will be cream visible, but it's easy to mix in and as it cools it thickens.
- Stir well and serve warm.