Southwestern Baked Corn

Sometimes I forget how much I love corn. Did you know NJ has the best corn? Literally, the only thing great there besides the jersey shore, factors, and the housewives i kid..i kid..

I received a whole big shipment of corn in my CSA the other week and (obviously) needed something delicious to eat! I’ve found that my go-to girl for recipes is always Jenna over at Eat, Live, Run. She just has a knack for making things look so good, and so simple. Needless to say, I’m not the magician in the kitchen that she is – but I make it work. In between my G,T,L routine of course

Southwestern Baked Corn (adapted from Eat Live Run)

• 3 ears fresh corn
• 1/2 pint of tomatoes
• 1 poblano pepper, seeded and minced
• 1/2 T earth balance butter
• 1/2 cup light coconut milk
• 1 T cornstarch
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 T pure maple syrup

1. Preheat oven to 350

2. Cut the kernals off of the corn and place in a large bowl, along with the sliced tomatoes and diced pepper.

3. Melt the butter in a large cast iron skillet and add in veggies once melted. Sautee for about 5 minutes, or until soft.

4. While veggies are cooking, mix together the cornstarch and coconut milk. When the veggies are done, transfer all of the liquid ingredients and half of the sauteed veggie pan into a blender. Blend for 5 seconds or so (you want this to still be chunky but mixed)

5. Pour back into pan and add in maple syrup, salt and pepa.

6.  Put in oven and bake for 40 minutes.

When this was done I put it in the fridge and ate it for lunch as a side all week long, or with pretzels as a dip, but you can serve this warm as well.