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.
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:
- My post on Sunday Breakfast: Bacon, Eggs, Grits.
- 26 sweet corn recipes from Midwest Living.
- Purdue University’s agriculture department shares a list of unusual types of corn.
- Just because: bacon-wrapped grilled corn on the cob.
© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved.