Scal­loped Corn

(serves six)

8 ears corn, raw and ker­nels cut off
3 cloves gar­lic, finely minced
1 cup heavy cream
1 cup fresh bread­crumbs, mixed with 3 tbsps melted but­ter
1/2 cup grated parme­san cheese

In a non-stick sprayed glass dish, spread the corn ker­nels. If you MUST use already-cooked corn (left­overs, say), you may. But I found tonight that it’s much bet­ter with raw ker­nels. Top with minced gar­lic and pour over cream. Scat­ter bread­crumbs and cover with cheese, then bake for 30 min­utes at 350 degrees. As John said, “If I could, I would main­line that corn.” Well, as culi­nary com­pli­ments go, it’s odd, but I’ll take it.

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2 Responses to “Scal­loped Corn”

  1. FIONA RIVAZ:

    Look­ing for­ward to when our local corn is ready to eat — sounds deli­cious. Height varies at the moment from knee high to 1.3m.

  2. kristen:

    Wow, I just found out that you sent this com­ment: my new blog is VERY high tech! Do you cook your corn in some fancy way, or just boil it and eat it off the cob as we do? xx

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