Calling all corn lovers! Get ready to embark on a culinary journey that will elevate your taste buds to new heights. We present to you a collection of delectable baked corn recipes that are sure to tantalize your palate and leave you craving for more. From the classic Baked Corn with Thyme that exudes a rustic charm to the tantalizing Mexican Street Corn that packs a punch of flavor, our recipes cater to every taste preference. For those with a sweet tooth, the Candied Corn will satisfy your cravings with its irresistible caramelized coating. And if you're looking for a healthier option, the Roasted Corn with Garlic and Herbs delivers a symphony of flavors without compromising on nutrition. So, prepare your taste buds for a delightful adventure as we guide you through these irresistible baked corn recipes that will make you the star of your next gathering.
Here are our top 8 tried and tested recipes!
OVEN-ROASTED CORN ON THE COB
This classic corn side is welcome on the plate any month of the year.
Provided by Southern Living Editors
Time 30m
Yield Serves 4 (serving size: 1 corn cob)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Stir together butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until evenly combined.
- Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve
BAKED CORN CASSEROLE
Baked Corn Casserole uses summer fresh corn to create a savory, custard-like casserole. It's a family favorite for southern summer suppers!
Provided by Lana Stuart
Categories Side Dishes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees. Generously butter or grease an 8x8 baking dish.
- Shuck and remove the silks from the corn. Over a large bowl or pan, use a sharp knife to cut down the length of the cob removing the top half of the corn kernels. Then go back over the cob with the flat side of a knife and scrape all the milky liquid into the bowl with the kernels.
- In a medium bowl, combine all ingredients, mixing well.
- Pour into the prepared baking dish.
- Cook in the preheated oven for 45 minutes to 1 hour or until a knife inserted near the center comes out clean and the edges start to turn golden brown.
Nutrition Facts : Calories 225 kcal, Carbohydrate 29 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, TransFat 0.3 g, Cholesterol 52 mg, Sodium 281 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving
POLENTA WITH CORN AND THYME
This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 1 g, Protein 6 g
BAKED CORN
This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals, and there is never any left! This is a very easy recipe to prepare. Originally submitted to ThanksgivingRecipe.com.
Provided by Rhonda Mellott
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 11
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition Facts : Calories 360 calories, Carbohydrate 35 g, Cholesterol 83.6 mg, Fat 23.3 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 13 g, Sodium 851.9 mg, Sugar 5.8 g
BAKED CORN WITH THYME
Categories Milk/Cream Vegetable Side Bake Quick & Easy Corn Summer Thyme Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serving 2
Number Of Ingredients 4
Steps:
- In a bowl stir together the corn, the cream, the thyme, and salt and pepper or taste, spoon the mixture into a buttered 6-inch baking pan or gratin dish, and sprinkle the bread crumbs on top. Bake the corn mixture in the middle of a preheated 350°F. oven for 25 minutes, or until it is crusty around the edges. Broil the corn mixture under a preheated broiler about 4 inches from the heat for 2 minutes, or until the bread crumbs are toasted.
SLOW-BAKED SALMON WITH LEMON AND THYME
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
- Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
BROWN BUTTERED CORN
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.
Provided by Melissa Clark
Categories vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
- Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
- Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 219 milligrams, Sugar 5 grams, TransFat 0 grams
EASY BAKED CORN
This simple side dish featuring corn will be requested often by your family.-Kim McLaughlin, New Concord, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine egg and sour cream; stir in cornbread mix, salt and pepper. Add corn; mix well. Pour into a greased 11x7-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or till golden.
Nutrition Facts :
Tips:
- Fresh is best: Use fresh corn on the cob for the best flavor and texture. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
- Choose the right thyme: There are two main types of thyme: regular thyme and lemon thyme. Regular thyme has a more earthy flavor, while lemon thyme has a more citrusy flavor. Either type of thyme can be used in this recipe, but lemon thyme will give the corn a brighter flavor.
- Don't overcook the corn: Corn only takes a few minutes to cook, so be careful not to overcook it. Otherwise, it will become tough and chewy.
- Serve the corn immediately: Corn is best served immediately after it is cooked. This will ensure that it is hot and juicy.
Conclusion:
Baked corn with thyme is a simple but delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your corn mild or spicy, with or without butter, this recipe is sure to please. So next time you are looking for a quick and easy side dish, give baked corn with thyme a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love