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.

    July 11th, 2010 at 5:24 pm
  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

    July 15th, 2010 at 2:40 am

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