Comments on: Baked Buttered Corn

By: Viviane Bauquet Farre / food & style

Viviane Bauquet Farre / food & style — Tue, 30 Nov 1999 06:00:00 +0000

I adore corn too!
Thank you for the inspirational post and the recipe which is sublime in its simplicity.

By: cable hdmi

cable hdmi — Tue, 30 Nov 1999 06:00:00 +0000

Hi…
How wonderful to find I have a foodie friend in you! I would love this item. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new item to treat my friends with. I will surely try this and let you know.

By: Steve

Steve — Tue, 30 Nov 1999 06:00:00 +0000

Outstanding. Thanks for something so simple and delicious.
Steve
http://www.myfavoriteflavours.com

By: rita

rita — Tue, 30 Nov 1999 06:00:00 +0000

Inspired by your post, last night I baked together: corn from 4 fresh cobs, 4 Tb butter, 4 oz. mascarpone, 1/2 vidalia onion and one large jalapeno. All I Can say is WOW! My husband almost passed out!

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

rita, love the added marscapone!

By: Roger

Roger — Tue, 30 Nov 1999 06:00:00 +0000

Take the corn cob stock and use it for a base for the bechamel (from Ratio) add the left-over corn casserole and it’s the best corn soup ever! Especially if you add sauteed fresh mushrooms. . .

By: Andreina

Andreina — Tue, 30 Nov 1999 06:00:00 +0000

Food for the soul. This looks absolutely delicious!

By: Andreina

Andreina — Tue, 30 Nov 1999 06:00:00 +0000

In my country (Venezuela) we grind the corn and we use it to make something that looks and its pretty much cooked like a pancake. After is golden on both sides, we add some butter and fresh white cheese, then fold it over. It’s absolutely amazing. They are called cachapas.

By: Saffoula

Saffoula — Tue, 30 Nov 1999 06:00:00 +0000

I’m holding you and this recipe personally responsible for my 2-pound weight gain in as many days. It was equally delicious reheated the next day. I even made the corn cob stock too!

By: john_v_phipps

john_v_phipps — Tue, 30 Nov 1999 06:00:00 +0000

Corn as time…. you make my day lighter! Thanks.

By: bedroom dresser

bedroom dresser — Tue, 30 Nov 1999 06:00:00 +0000

It has been three days that the corns are staying at home and I don’t know what to do with them aside from making them into soups! DamN! Thanks for a pretty good suggestion of making them into baked and buttered!

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Corn cob stock is very very sweet. Very different from any other stock I have made. Ajiaco turned out interesting using the corn cob stock.

By: Nancy

Nancy — Tue, 30 Nov 1999 06:00:00 +0000

This is one of my favorite, “amaze your guests” dishes.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Made it this morning just like Michael taught us. Even I could not mess this one up. Rich and flavorfull. Only thing I did diff was I pulsed the corn in tha cuisinart a bit to get that creamy texture Ruhlman achives with his widget. (Mine is on order so I improvised a bit). Also made corn cob stock. Most of the baked corn and the stock will go to making “Ajiaco” soup tonite cause I have lots of tubers and veggies laying around.

By: wehotom

wehotom — Tue, 30 Nov 1999 06:00:00 +0000

wtf?!? what’s with the music? Turn it off.

By: Jeannie

Jeannie — Tue, 30 Nov 1999 06:00:00 +0000

What a great idea! I have been spoiled this summer, I get it so fresh at my farmer’s mkt I have actually started eating it raw because it was so sweet and juicy. Thank you for simple recipes all based on technique and ingredients and of course with the wonderful pictures included!!!!!!!!!!!!!!!!! Corn cutter goes on my gadget list now too…

By: Hal in Seattle

Hal in Seattle — Tue, 30 Nov 1999 06:00:00 +0000

Great recipe. As an experiment I stuffed a hollowed-out raw green pepper with one portion and put the pepper in a ramekin — It came out very well.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Got tha corn…now I am thinking of looking up corn casserole recipes tonite. Toss in some crispy bacon and/or chorizo. Some finely chopped pitted dates and toasted pine nuts, finelly chopped shallots and cilantro. But I am getting ahead of myself… first I need to research… Hell the way Michael suggests is probably the most delicious way… OBTW my order went in yesterday for the corn jig thing. Love trying kitchen gadgets…

By: lb

lb — Tue, 30 Nov 1999 06:00:00 +0000

Stock from corn cobs (and Leeks) IS great, but – “Nasty Swanson’s Broth” – How about doing a double-blind tasting with Swanson’s, Pucks, Nature’s best, and a normal homemade stock (used as an ingredient, to see if you could actually taste the difference?

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

You know!!!!, this is a great pot luck dish!. One thing is cooking for a select few.. quite another when you need to whip something up to impress the home team (mac&cheese done poorly crowd). This dish will knock their socks off bro.
Besides, I want to make corn cob stock to flavor my steel cut oats with a tad of butter and tarragon.
Honey is such a cheap shot… anymore. Steel cut oats are so wonderful that it could be America’s answer to Japan’s steamed brown rice,miso and tofu.