Baked Corn

I’m not exactly sure how to classify this side dish, other than call it what my family calls it…baked corn.  It’s not a corn bread, but it’s not a casserole either…it’s baked corn.  Usually we have this for thanksgiving, but I decided to make it to go with the chili, adding some jalapenos added to spice it up.

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Ingredients:

– 1 box jiffy corn muffin mix

– 1 cup sour cream

-2 eggs

– 1 can whole cream style corn

– 1 can whole kernel corn, drained

– 1 stick butter, melted

-1/4 cup chopped jalapenos from a jar

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Directions:

1. Mix all ingredients together and pour into a buttered casserole dish.  Okay to mix a day ahead of time and refrigerate before cooking.

2. Bake uncovered in oven at 350 for 60 minutes, or until center is cooked with a semi-firm consistency and browned on top.

This is NOT a healthy side dish, rather a special occasion side dish.  I have been toying with the idea of going all out and adding shredded cheddar cheese to it as well.

I find that if I mix it a day ahead of time, it needs at least an hour to warm up before putting it in the oven.  I have also used all sorts of dishes, this is an 8×8 but I have used a 9×11 and even a round pan.  To serve it’s best to scoop it out like a casserole.

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Herb Buttered Corn on the Cob

Corn on the cob is such an easy and delicious side dish.  Cooking the corn can be done several different ways: boiling, roasting, or grilling with husks on or off.  I personally like the corn grilled with the husks off, the little char marks make for a nice crispy look and bite.  For a little extra flavor I made a seasoned butter to rub on the corn after coming off the grill.

Herb butter can be made in any combination that you may like.  My favorite combination for on corn is cilantro, chive, and parsley with garlic.   For this round I didn’t have cilantro, so it’s just garlic, chives, and parsley with 1 stick of unsalted butter and salt.

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Let the butter sit out for about 30 minutes to soften up, or if you don’t have time you can put it in the microwave for about 10 seconds to soften the butter without melting it.  Mince the garlic and herbs then mix into the butter with a dash of salt.  At this point you can roll the butter in wax paper then put in the fridge if you want a log of butter to cut or roll the corn on, or you can leave it in the bowl like I did.

 

Grill the corn on a hot grill for about 15 minutes, turning a 1/4 turn every 3-4 minutes until you start to get grill marks on a few of the kernels as shown below.  While still hot, butter the corn and serve immediately.

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