Creamy Baked Corn Recipe
This creamy baked corn recipe uses just 5 simple ingredients for an easy, comforting side dish that's an easy way to highlight fresh corn in season.
Servings: 8 servings
Calories: 155kcal
Equipment
- 1 11 x 7-inch baking dish (if using a 13x9 inch dish, reduce the cooking time)
Ingredients
- 8 ears fresh corn husked
- 1/2 cup cream
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper optional to taste
- 1/8-1/4 teaspoon chipotle powder or cayenne, optional to taste
- 2 tablespoons butter + extra to coat baking dish
Instructions
- 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 11 x 7-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 35-40 minutes only - baking longer will result in chewy corn rather than tender (if you'd like more browning in spots on top, place under broiler for a few minutes). There will be cream visible, but it's easy to mix in and as it cools it thickens.
- Stir well and serve warm.
Notes
Storage: Keep any leftovers in an airtight container in the fridge for up to 5 days. Gently reheat in a microwave until warmed through.
Nutrition
Serving: 1/2 cup | Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 331mg | Potassium: 263mg | Fiber: 2g | Sugar: 6g | Vitamin A: 475IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
