Tuesday, September 11, 2012

Baked Corn Casserole

Here's a riddle: How do you buy corn for an eight-ear recipe, make the recipe, and still have eight ears left?

The Sunday Globe magazine (love the recipe section; hate the paywall) had an article on baked corn casseroles this week, offering variants with parmesan and basil, goat cheese, chorizo and red pepper, mushrooms and bacon, and salmon and leeks.

The recipe takes a little time and focus: you cut the corn off the cobs, then cook it on the stovetop, then cook an onion and garlic, then make a roux, which with milk and cheese becomes a sauce, then pour the corn back in, and then bake it for half an hour. So maybe it is not the smartest side dish to try for the first time when you are also trying to make a whole dinner. Just saying.

Here's a Pioneer Woman version that looks a bit faster and easier (no precooking the corn, no roux, no onions or garlic, made with cream).

I went to the Copley farmer's market to buy corn at lunchtime. The recipe called for eight ears, but I always round up for potluck (you never know who will show up), so I picked out twelve. Went to pay, and the seller pointed out that their baroque pricing scheme (discounts for buying seven ears or fourteen) meant I would actually save money by taking two more ears.

Came home with my fourteen ears, but only six ears worth fit in my skillet (we moved and have very few pans; digression, I am so close to just breaking down and buying this, which, in the smaller size, was Cook's Illustrated's best-value saute pan). So voila, delicious corn casserole, and eight ears left for next time. Might make a chowder.

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