Baked Sweet Corn Niblets

Eating engages all of our senses. We devour with our eyes and noses even before we taste. We hear slurp, crunch, mmmmm.  And what about touch? The tongue senses, too — succulent or granular, slippery or crispy. 

New word: rheology. What do you know about the science of mouthfeel? Every time you bite into these Baked Sweet Corn Niblets, you’ll arouse all your senses — lovely to see, wonderfully aromatic,  sizzling hot, creamy, chewy and very, very tasty.

Baked Sweet Corn Niblets

• 2 c frozen sweet corn
• 3 large handfuls of spinach, chiffonade
• 2-3 onions, chopped
• 3 T goat cheese
• 3 T salsa
• 1 T each butter, olive oil

In a large pan, over medium heat, heat butter and olive oil. Add onion and cook covered over medium-low for 15 minutes, stirring occasionally until softened and browned.

Preheat oven to 400F.

Combine all ingredients in a large casserole. Bake for 30 minutes, stirring at half time. Serve as a side dish. Serves 6-8. Fantastic served cold if there are leftovers.

Baked Sweet Corn Niblets Print Ready Recipe

Final notes:

• The Baked Sweet Corn Niblets recipe is courtesy of the very discriminating, wonderful cook Tina Silverstein.
• Take a few minutes to listen to  Dr. David J. Linden who wrote the book on Touch, the compass of pleasure. 
• Which version do you prefer: the original B. J. Thomas “Hooked on a Feeling” or the Blue Swede ‘ooga chaka’ cover?