8 ears of corn, husked, kernels shaved off the cob
1 red bell pepper, seeded and diced
2 fresh jalapenos, seeded and diced
1/2 cup (1 stick) butter, melted
1 cup heavy cream
1/2 cup whole milk
salt and pepper to taste
Preheat the oven to 375 degrees. Combine the corn, bell pepper and jalapenos in a bowl. Add the butter, cream, milk and salt and pepper. Pour into a buttered baking dish and bake for 20 to 25 minutes or until hot and bubbly. Give it a stir before serving in order to coat all the corn in the cream/butter mixture.
Confession, I used can corn instead of fresh ears. It would have cost me 8 dollars just for corn to make this dish and to me that is a little extreme just for a bowl of corn. I don’t think it really had much of an affect on the outcome of the dish. Corn is corn unless you are roasting it. That’s a whole different story in my book. I could eat roasted corn till I pass out! Anyway, I used a large and one regular size can of Libby corn in this recipe. It looked to be about the same amount of corn I would have gotten off of 8 ears. I have to say, however, that after combining all the ingredients to this dish it was extremely soupy! I think a cup of cream is way too much and you don’t even need the 1/2 cup of milk. To me it would have been way less soupy and the flavors of the butter and cream would have really stuck to the corn if you had less liquid. The corn/bell pepper/jalapeno taste was good so I am not dissing the dish but I was disappointed in the sauce that was supposed to make it so buttery good. If you make it and it turns out soupy then just serve it with a slotted spoon.
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