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Creamy Corn Bake
Recipes
Creamy Corn Bake
4 servings
50 minutes total (Active 15 minutes)

Ingredients

  • Cooking spray
  • 4 ears fresh corn, husks/silks removed
  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • 1 ½ cups half-and-half
  • Aluminum foil
  • 1 teaspoon fresh tarragon, finely chopped
  • 3 tablespoons unsalted butter

Prep

    • Preheat oven to 350°F. Coat 2-quart baking dish with spray.
    • Slice corn from cobs (3 cups) into medium bowl; scrape cobs with back of knife to release remaining juices.

Steps

    1. Stir cornstarch, sugar, and salt into corn; stir in half-and-half. Transfer mixture to baking dish; cover with foil and bake 30–35 minutes or until bubbly. Chop tarragon.
    2. Remove corn from oven; stir in butter and tarragon until blended and mixture begins to thicken. Serve.

Amount per ¼ recipe serving: Calories 290, Total Fat 20g, Sat Fat 12g, Trans Fat 0.5g, Chol 55mg, Sodium 180mg, Total Carb 26g, Fiber 2g, Sugars 6g, Protein 5g, Calc 10%, Vitamin A 15%, Vitamin C 8%, Iron 2%