It’s the final day of #FarmersMarketWeek! I hope you’ve enjoyed the recipes I and the other bloggers have shared with you.
A couple of years ago I went to a cookout my cousin hosts for the Fourth of July. One of the dishes there, that her boyfriend had made, was corn with Old Bay seasoning. It’s such a simple recipe, only using three ingredients that I’m jealous I never thought of it myself.
On the Eastern Shore of Maryland, there are miles and miles of corn fields. We produce some of the best, sweetest white corn that you can find anywhere on the east coast. When corn comes into season here, the stores first start off with yellow corn, then move to bi-color corn, and the around the middle of the summer, there’s white corn everywhere. Personally, I don’t think there is anything better and one year, I’m going to plan far enough ahead to empty out my deep freezer and fill it with white corn sliced off the cob.
#FarmersMarketWeek: Old Bay Corn
A quick and easy recipe using just three ingredients that makes the perfect side dish for any summer recipe.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4-6 servings
- Category: side dish
- 6 ears corn on the cob, shucked
- 4 tbsp butter
- 2-3 tbsp Old Bay seasoning
1. Preheat the oven to 350 degrees. Spray a 4 quart casserole dish with cooking spray.
2. Place a small bowl inside of a large bowl. Place an ear of corn on top of the small bowl and slice off the kernels with a sharp knife, rotating the cob to remove all of the kernels.
3. Repeat with remaining ears of corn, then sift through the corn, removing any silk that may have been missed.
4. Season the corn with the Old Bay and toss to coat.
5. Transfer the corn to the prepared baking dish. Cut the butter into thin slices and place on top of the corn.
6. Bake for 15-20 minutes.
- Frozen corn can be used in place of fresh if you’re making this out of season.
- Leftover cooked corn on the cob can be used, but reduce the cook time by 5 minutes.
It doesn’t get much easier than that does it?
This easy corn recipe goes perfectly with pretty much anything. Serve it along side some steamed crabs, next to a grilled steak or chicken breast or even a pork loin. It’s great with other seafood as well!
Friday #FarmersMarketWeek Recipes
- Bourbon Roasted Cherry Ice Cream by The Redhead Baker
- Broccoli Salad by Palatable Pastime
- Brown Butter-Braised Salmon by Culinary Adventures with Camilla
- Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
- Ginger Lemonade Recipe by Everyday Eileen
- Green Beans with Bacon by Simple and Savory
- Grilled Eggplant Parmesan Stacks by Jolene’s Recipe Journal
- Lemon Sorbet by Family Around the Table
- Old Bay Corn by Cookaholic Wife
- Panzanella Salad by Caroline’s Cooking
- Peach Rose Sangria by Books n’ Cooks
- Roasted Peach Lemonade by Kate’s Recipe Box
- Satay Beef Noodle Bowl by A Kitchen Hoor’s Adventures
- Strawberry Olive Oil Cake by The Baking Fairy
- Summer Corn Salad by Cooking With Carlee
- Summer Veggie and Shrimp Quesadilla by The Freshman Cook
- Watermelon Basil Feta Salad by House of Nash Eats