Southwestern Baked Corn


6 ears fresh corn

1 red bell pepper, small diced

1 jalapeno pepper, seeded and minced

1 T butter*

1 cup light coconut milk

2 T cornstarch

1/2 tsp salt

1/4 tsp pepper

2 T pure maple syrup


Preheat oven to 350 degrees.

Cut the kernels off the cob and place in a large bowl along with the diced red pepper and jalapeno.

Melt butter in a large cast iron skillet over medium high heat and once melted, add veggies. Saute for about six minutes, or until tender.

While veggies are cooking, mix together the light coconut milk with the cornstarch---stir well and set aside.

Transfer half of the corn mixture into a blender, food processor or Vita-Mix and add coconut milk mixture. Blend for only about five seconds, until pureed but still slightly chunky. Pour back into skillet with the rest of the corn.

Add maple syrup, salt and pepper to the mixture and stir well. Transfer to the oven and bake for 40 minutes.

Serve warm.

* You could make this recipe vegan by substituting butter for olive or canola oil. I just prefer the taste of butter with corn!


1 hour