Baked Corn Off the Cob

There are some childhood tasks that linger in memory: husking sweet corn, among my favorites.  I’d be sent outside with a bag to strip each cob and collect the torn off leaves and silky hairs.  We ate our piping hot corn with butter and salt — two or three per man, woman or child. There was no stopping us. Canned corn can be satisfying, too, in its own overly sweet fashion. But frozen corn kernels weren’t anywhere on my radar, until just now. Give this Baked Corn Off the Cob a chance to win your heart. It’s light and beyond delightful.

Baked Corn Off the Cob

• 1 large onion, diced
• 1 T each butter, olive oil
• 2 1/2 c frozen corn kernels
• 1 small cauliflower, finely chopped
• 12 Brussels sprouts, halved, thinly sliced
• 4 oz Muenster cheese, finely chopped
• 3 scallions, thinly sliced, optional as garnish
• 1/4 c finely chopped parsley, optional as garnish

In a large pan, over medium-high, heat butter and olive oil. Add onion and sauté, stirring occasionally. Cook for about 15 minutes to caramelize.

Preheat oven to 400F.

In a large casserole dish, combine onion with corn, cauliflower, sprouts and cheese.

Bake for 30 minutes, then stir and bake 10 minutes longer at 350F, or until golden.

Serve as a side dish. Served here with a sunny side up egg. Serves 6. Tastes great reheated.

Baked Corn Off the Cob Print Ready Recipe

Final notes:

• Thanks to my good friend Lorry, aka Lorraine Levy, for inspiring this Baked Corn Off the Cob. 
• Feast your eyes on these recent specimens of art by Eric Wert.
• Happy Valentine’s Day everyone! This is the day to say “I love you!” while sharing something sweet as corn, right?
• Still trying to decide whether or not to eat out on Valentine’s Day?