Photos by Donna I posted this photo last September and was going to repost the actual post shouting the joys of baked buttered corn, but deleted it by mistake!  But I thought of it because after the sadness of finding a squash in my CSA, the changing of corn for tiny tender and sweet, to fat and starchy, is yet another sign of summer’s passing. A way to bring some happiness to the end of summer is to take that corn and simply bake it with butter.  It’s fabulous.  The starchy corn juices create a virtual custard and the long high heat transforms the flavors in a way that a quick boiling of the corn can’t. I use the Lee Wooden Corn Cutter, above.  It goes against my advice to rid your kitchen of unitaskers—it’s Read On »

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