Baked buttered corn. Photo by Donna Turner Ruhlman
I think I post this recipe and preparation each year because its so good, and at this time of year, as the corn begins to lose its sweetness and grow bigger and starchier, there's no better way to cook it.
I use this corn cutter, but you could slice the kernels off the cob and puree two-thirds of them in a blender for the same effect.
Baking a mixture of pureed corn and whole kernels, cooking off much of the liquid, reduces the corn to an intensely sweet rich corn pudding. Nothing but corn, butter, salt, and pepper.
This dish, on a cool September evening, is for me a sweet, salty reminder of summer's inevitable deliquescence.
I've said it before and I'll say it again: Corn is my favorite time of year.
BAKED CORN
Ingredients
- 6 to 8 ears of corn
- 2 ounces butter, cut into four pieces
- kosher salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400˚F.
- Cut the kernels off 2 or 3 ears of corn and set aside.
- Using a corn cutter, cut and milk all the kernels from the remaining ears, squeezing the ears to get all the juice you can from them. (Alternatively, cut the kernels from these ears and puree in a blender.)
- Stir the whole kernels into cut corn or purée.
- Aggressively salt (about a teaspoon) the corn, and add lots of freshly ground pepper. Dot with butter.
- Put the corn in a cast-iron skillet, baking dish, Dutch oven, or individual ramekins. Ideally you want a depth of 2 to 3 inches. Press the pieces of butter into the corn and place the dish in the oven.
- Bake for 45 minutes to an hour, until it's bubbling hot and a golden brown crust has formed (you can dry them out, so don't overbake).
If you liked this post, take a look at these links:
- My past post on Rethinking the Home-Cooked Family Meal and Grill Your Burgers.
- Saveur shares a great recipe for Lobster and Corn Chowder.
- Purdue University’s agriculture department shares a list of unusual types of corn.
- Big news, but bad news for Iowa corn farmers: This year's big yield means lower prices on corn.
© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.
A perfect denouement for a dissolute summer.
Please edit the recipe to mention where/when the butter is added. Thanks!
Andrew; I suspect one adds the butter before baking.
Or simply get a 'visible tattoo' like Sabrina (just above your comment) suggests. That's always a welcome suggestion on MR's comment board. \*eye rolling\*
yes! thank you, before you bake, omission fixed thanks for noting.
The only maize/corn sweeter than that found at roadside stands nearby (along the Lake Erie shore, here in Western New York), is the corn you've stolen from the neighbor's field.
Stealing corn (or grapes) seems to be a rite of passage for the kids around here. Not that I advocate theft or anything. Nor have I done it, myself. Not as an adult who knows better, anyways.
I use my corn creamer every August to prep 6 or 7 dozen to freeze so we can enjoy this delicious treat at Thanksgiving, Christmas and every month till corn season begins next summer.
Steve, you don't have any problem with the corn getting watery after freezing? Also, do you defrost before baking, or bake from frozen?
Husband and I just enjoyed this last night, and our first thought was that it will be perfect with T-giving dinner, and our second was that that'll be too late for fresh corn . . .
Is that all there is?
.... Fuck no!
I am ze great CORN ... Hooooolio.
Ahhh need TP,
TP for mah bunghoe
Cahhpachino!!
Allen, after you drag yourself from bed, and wash down a handful of aspirin with some black coffee you will feel sufficiently contrite.
I'm reduced to Beavis & Butthead after two Manhattans, I'm still celebrating the Friday hour.
An admitted lightweight, not in need of any aspirin, but I offer a sincere apology if you feel the rant was too obscene or malicious.
Certainly not my intent. Your not giving us proper guidance on Friday anymore, like the preacher not showing up for Sunday service, the congregation is going to be a little f'd up, at least this long standing member is.
No more Friday hour, feel free to delete my dribble. I'll raise a glass, toast, and
I'll celebrate and continue to rant.
http://youtu.be/3O7_7r0cXMs
This will lighten things up, even for non fans.
I just made this for dinner & it was wonderful! Sweet & rich & moist & flavourful. One would never think there were so few ingredients! I cut the amounts in half (there are only 2 of us) & it was still a generous dish. Thanks, Michael, for yet another fantastic addition to my vegetable repertoire!
I've loved this dish since the first time you posted it, and we make this all summer long in large batches. It's an addictive dish, and when there are leftovers we sometimes serve it cold. Thanks so much for this recipe!