It’s what we’re known for — field after field of tall green plants sprouting golden brown tassels. There may be more than corn in Indiana, but don’t tell that to corn-crazy Hoosiers who absolutely adore it and wait anxiously every year for the sweet corn to be ready to eat!
Of course nothing beats basic corn on the cob or grilled in the husk, but that’s just the beginning. Put it in a cobbler with a little kick from scallions and jalapeno peppers, and suddenly you’ve got something completely unexpected but still totally Hoosier!
Savory Corn Cobbler
by Katy Sparks for Real Simple
- 12 tablespoons unsalted butter, plus more for the dish
- 1 jalapeno, minced
- 4 scallions, sliced
- 4 cups fresh corn kernels
- 1 cup low-sodium chicken broth
- 1 ½ cups heavy cream
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 cup whole milk
- Heat oven to 375° F.
- In a skillet, over medium heat, melt 2 tablespoons of the butter. Add the jalapeño and scallions. Cook for 3 minutes. Add the corn and broth. Increase heat to medium-high and cook for 4 minutes. Turn off heat. Stir in the cream, 1 teaspoon of the salt, and the pepper. Pour into a buttered 9-by-13-inch baking dish.
- In a large bowl, combine the flour, baking powder, and the remaining salt. Using 2 knives or your fingertips, add the remaining butter, cut into small pieces. Mix until it resembles crumbs. Stir in the thyme and milk. Drop heaping spoonfuls of the batter on top of the corn mixture. Bake for about 50 minutes. Garnish with fresh thyme, if desired.
With other summer favorites like tomatoes, scallions, and even blueberries, golden nuggets of sweet corn make seasonal eating a treat!