Ingredients
- 5 ears fresh sweet corn*, husked
- 2 green onions, diced use both white and green parts
- 1 T jalapeno, diced (optional) more or less to taste
- 1 T all-purpose flour
- 1 T sugar
- ¼ tsp chili powder (optional)
- ¼ tsp smoked paprika
- salt and pepper to taste
- 3 T butter, cut into smaller pieces
- 1 C heavy cream more or less as needed
Instructions
- If you have the time, roast or grill your corn. It adds a beautiful, smoky sweetness that elevates the dish.There are plenty of clever techniques to minimize the mess when cutting kernels off fresh corn. I like to hold the corn in a shallow dish or pie plate to catch all the kernels. Once they’re removed, turn your knife over and scrape down all sides of the cob. This milky goodness is where all the flavor hides.
- In a large mixing bowl, combine the corn, green onions, jalapeños, flour, sugar, and seasonings. Mix well to ensure everything is evenly incorporated.
- Gently fold in the butter, ensuring it's evenly distributed throughout the corn mixture. Pour in the cream until the mixture is coated but not fully submerged. Sprinkle with paprika and a little more salt and pepper. Bake in a 350°F oven for 30-40 minutes, or until the edges are bubbling.
Notes
*You can substitute fresh corn with frozen corn. Just be sure to thaw it completely and drain it well before combining with the other ingredients. Otherwise, the cream may freeze, making it difficult to mix properly.