This is a yummy side dish recipe and a nice, less messy alternative to corn-on-the-cob with grilled steak, pork chops or chicken. The thyme flavor is very, very delicate - very subtle. I think it would be a really nice side dish to serve with Thanksgiving dinner as well. Just double or triple the recipe as well as increasing the baking dish size to serve more people.

BAKED CORN WITH THYME

Can be prepared in 45 minutes or less.

1-1/2 cups fresh corn (cut from about 3 ears) or thawed frozen
1/3 cup heavy cream
1/2 teaspoon minced fresh thyme
leaves
2 tablespoons fresh bread crumbs

In a bowl stir together the corn, the cream, the thyme, and salt and pepper or taste, spoon the mixture into a buttered 6-inch baking pan or gratin dish, and sprinkle the bread crumbs on top. Bake the corn mixture in the middle of a preheated 350°F. oven for 25 minutes, or until it is crusty around the edges. Broil the corn mixture under a preheated broiler about 4 inches from the heat for 2 minutes, or until the bread crumbs are toasted.

Serves 2.

Gourmet
July 1991