Baked buttered corn. Photo by Donna Turner Ruhlman.

Just when I was back home I thought, I’m off again, in NYC and up to no good if I run into Chef Pardus. But while I was home, I noticed sadly that the corn was getting fatter. Now is the time for baked corn, an easy and delicious way to make use of the abundant fat corn that we’re getting now. Delicious with salted tomatoes. That and a crunchy baguette are all you need. Tomorrow, another multiple repost, but it’s one that was created because so many asked for it.

Also, check back next week for a special offer and giveaway from my favorite cookware company. I mean, seriously, the best cookware made on the planet, period. Feel free to guess—who knows, the company might reward you. Humor welcome!

Back next week.

—M.R.

Originally Posted September 3, 2010

I posted this photo last September and was going to repost the actual post, shouting the joys of baked buttered corn, but deleted it by mistake! But I thought of it because after the sadness of finding a squash in my CSA, the changing of corn from tiny, tender, and sweet to fat and starchy, is yet another sign of summer’s passing.

A way to bring some happiness to the end of summer is to take that corn and simply bake it with butter. It’s fabulous. The starchy corn juices create a virtual custard and the long, high heat transforms the flavors in a way that a quick boiling of the corn can’t.

I use the Lee Wooden Corn Cutter, shown above. It goes against my advice to rid your kitchen of unitaskers—it’s quaint, goofy, and really works. I use it a few times a year, but I love it. If you don’t have one, I’m sure a box grater and a knife would work fine.

I use a mixture of cut corn and juices and whole corn cut from the cob at about a 3:1 or 4:1 ratio. (Don’t forget to use your cobs to make corn stock—it’s a fabulous base for soups!)

Put the corn in a baking dish or Dutch oven (choose a vessel that will give you about a 3-inch depth), add some chunks of butter (the above dishes have about an ounce apiece), salt and pepper, and bake in a 400° F. oven until it’s bubbling hot and a golden brown crust has begun to form, about 45 minutes (you can dry them out, so don’t overbake).

Really delicious, really easy, the best way to use corn as it heads out of season.

I’ve said it before and I’ll say it again: Corn is my favorite time of year.

Other links you may like:

© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved.

 

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19 Wonderful responses to “A Staple: Baked Butter Corn”

  • Andrew

    Le Creuset? I’d love some if that’s the answer. Great stuff. Everything they make really.

  • Justin Ross

    Le Creuset is awesome, I’d guess All-Clad. A kitchen full of All-Clad cookware is kind of my dream. *sigh* :)

    Someday!

  • Harry

    Wouldn’t it be funny if it were Lodge? Because truly, Lodge is a great combination of capability and cost … but the dollar value of the giveaway would be rather low.

  • Guy

    Griswold — only problem is, the company no longer exists. So I’m going to have to side with Harry.

    We have Le Creuset and All Clad pieces at home, and they’ll do in a pinch :-), but my wife’s new “go to” is a Griswold No. 8 cast iron skillet. A friend just scored a Griswold dutch oven, albeit a little rusted, at a flea market for under $40. The rust wasn’t so hard to take care of.

  • Harry

    Mauviel?

    But as I have Mauviel, Le Creuset and cast iron, I’m hoping for All Clad or something similar.

  • Nancy

    Thank you for this post, Michael! I was just lamenting last night how the 4th corn planting from our garden was tasty, but big kernel-ed and starchy; now I know what to do with it (and the 5th planting, which is just about to pop).

    • John

      I should also add that I’m way to poor to afford more than two prime pieces. A ductch oven and a smaller baking dish. But cooking for Meals On Wheels and a Senior Center will not make on rich.

    • Harry

      Where’d my previous comment go? Can’t find it so repeating.

      That’s not Le Creuset, LC handles are either loops, or more rectilinear and ridged.

  • Rebecca

    Between this picture & the grits, bacon and egg one. I have been licking my screen at an embarrassing frequency.

  • terri

    Well, since those pots in the picture look like enameled cast iron, I’d have to guess Le Creuset! (Functional, and it comes in such lovely colors!)

  • Susan

    I so miss the crisp, tiny pearls of summer corn. This sounds like a good way to use those starchy, end of summer ears.

    The pots you are using to make the corn pudding don’t look like Le Creuset to me; the band of cast iron looks too thick. I have no idea what they are. I have all the All Clad I care to own. I find the handles on the pots to be too narrow and unwieldy for the larger saute pans. I so love the saucier pan, though. Hmmm..I’d probably guess it’s All Clad for the give away.

  • Zalbar

    John
    I should also add that I’m way to poor to afford more than two prime pieces. A ductch oven and a smaller baking dish. But cooking for Meals On Wheels and a Senior Center will not make on rich.

    It’s what makes you happy that’s important though :)

  • KristineB

    The pots in the photo look like Staub. I love their mini cast iron dishes. But I’ll guess All Clad.

  • Derek

    I’m confused by the recipe. What is the difference between “cut corn” and “whole corn cut from the cob”?

  • Dave

    That recipes looks wonderful! I have not had nearly enough sweet corn this year. Love the corn cutter. I just use a mandolin. Works great but it’s not as cute.

  • Witloof

    The greenmarket FINALLY had some corn that wasn’t gag-inducingly sweet, so I made this just now, with plenty of salt, pepper and butter. SO SO SO SO DELICIOUS!

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