Recipes/ Side Dishes

Southwestern Baked Corn

Thank you all for the sweet comments yesterday! I’m feeling a little better today and promise a post on my experience with acupuncture soon. Glad to know it interests you! However, of course the moment I write to the world that “I haven’t had a migraine since I started acupuncture”….I get a migraine. Duh. I should have knocked on wood or something first.

Shifting subjects to corn!

If you haven’t been able to tell lately, I’m really into corn. Mainly because it’s only 39 cents right now at Trader Joe’s but also because it’s fresh and extra delicious right now.

Did I mention it was only 39 cents per cob? That’s cheaper than an organic lemon! Man, if gas were as cheap as corn right now we’d all be set.

Can I get an Amen?

Despite not feeling 100% up to par, I rallied last night for girl’s night and made this corn (along with a lovely little dessert I’ll reveal later if you’re good) to share.

The secret ingredient?

I adore coconut milk (have you tried this soup yet? If not, you should!) because it lends such a velvety richness to dishes. It goes absolutely perfectly with the spiciness of this corn—creamy, spicy, delicious!

Did I mention this dish totally counts as a vegetable? There are green specks in there somewhere (jalapenos) along with red belll pepper and you could even get crazy with some cilantro if you’re feelin’ the groove.

Serve it alongside some barbecue this memorial day weekend—it’s a good decision.

Southwestern Baked Corn

Inspired by Veganomicon

Print this recipe!

serves 6


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

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  • Reply
    Molly @ RDexposed
    May 25, 2011 at 4:47 am

    This sounds great! We already do a cold version of something like this .

  • Reply
    Lauren at Keep It Sweet
    May 25, 2011 at 4:50 am

    What a great idea for corn! I’d eat this as a side or as my entire meal:-)

  • Reply
    Jessica @ How Sweet
    May 25, 2011 at 4:51 am

    I freaking love corn. It’s my favorite vegetable. Duh!

  • Reply
    May 25, 2011 at 4:53 am

    ditto Jessica – I <3 corn!! And this looks amazing Jenna x

  • Reply
    Angela @ Eat Spin Run Repeat
    May 25, 2011 at 4:59 am

    Sounds amazing! I’ve been loving all sorts of southern spicy food lately, and can’t wait to have my first corn on the cob this season! I hope ours is as cheap as yours!

  • Reply
    Cait @ Beyond Bananas
    May 25, 2011 at 5:00 am

    Ahhhh that looks SO good. Thanks for sharing the recipe with us!

  • Reply
    Blog is the New Black
    May 25, 2011 at 5:10 am

    I already love corn- this looks like a new and delicious way to enjoy it!

  • Reply
    May 25, 2011 at 5:12 am

    I get migraines, too, but the thing that I’ve found that helped me the most was reading this book:
    It looks crazy, but it is totally legit!

    It talks about how different factors add up to make the individual experience migraine symptoms, but one of the biggest factors it discusses is trigger foods. It might help you if (in addition to accupuncture) you investigated which of the common migraine trigger foods affected you. I know that (tragically) coconut milk is one of mine, so it may be that some of the things you are eating are leading to additional migraines. Just something to think about! πŸ™‚

    • Reply
      May 25, 2011 at 10:14 am

      Thought I’d chime in as a fellow migraine sufferer! A physician friend suggested I try the “low tyramine” diet to help with migraines. I’m only on my second day, so I can’t say if it is successful, but I figure it can’t hurt to try! Here is a link to a chart from the National Headache Foundation that I found online:

      • Reply
        May 25, 2011 at 10:27 am

        I’d make the point too, that chronic migraines can be a sign of celiac disease or gluten intolerance.. symptoms like that shouldn’t be ignored and it wouldn’t hurt to be tested. I recommend testing through Entero Lab.

        • Reply
          May 25, 2011 at 11:52 am

          thanks Heather! I actually have been tested recently and I’m fine—no intolerances to speak of…just migraines!

          • Baking 'n' Books
            May 25, 2011 at 7:07 pm

            That’s what I was going to say…sometimes migraines are just that…migraines. I feel that people are always trying to link stuff nowadays with diet or whatnot and make it overly “complicated” sometimes…

            Besides – didn’t you eat the corn after the headache? πŸ™‚

  • Reply
    May 25, 2011 at 5:35 am

    Corn!! My husband loves it and as soon as it comes into season here I will be making this for him. Thanks!

  • Reply
    May 25, 2011 at 5:39 am

    Man oh man! SO wish I made some of this last night—would have been perfect with my Mexican Black Beans and Pork Tacos *Sigh*. At least I will have this recipe for many more taco nights to come!! Thank you Jenna!

  • Reply
    May 25, 2011 at 5:45 am

    yummmmm…i love corn! this recipe looks great!

  • Reply
    Holly @ The Runny Egg
    May 25, 2011 at 5:55 am

    I love corn — 39 cents at TJ’s? I need to go pick some up for sure.

  • Reply
    May 25, 2011 at 6:11 am

    One of the best parts of living in Iowa is the sweet corn.

  • Reply
    May 25, 2011 at 6:38 am

    Mm I completely forgot about corn for some reason the past couple weeks, I need to get on that because I love corn on the cob. And any creamy form such as this is amazing as well!

  • Reply
    May 25, 2011 at 6:40 am

    this sounds sooo good!

  • Reply
    Rachel @ The Perseverance Diaries
    May 25, 2011 at 6:45 am

    Thanks for being so awesome and combining two of my favorite things ever: Corn and coconut milk! This is phenomenal, making it tonight for real πŸ™‚

  • Reply
    Averie (LoveVeggiesandYoga)
    May 25, 2011 at 7:21 am

    I love that you made the corn with coconut milk! I make some rice dishes with coconut milk…in fact, I have a rice dish I make with TJ’s Mango Chutney (the best stuff ever, in the condiments aisle and I could eat it by the spoonful!) but with rice and coconut milk, it’s so good.

    I will defi need to make up your corn + coconut milk dish…great idea, Jenna!

  • Reply
    Mallory (@forkvsspoon)
    May 25, 2011 at 7:24 am

    I love corn too! My grandparents used to grow it in their garden and we would eat it at every meal all summer long. Oh how I miss those days, but it being .39cents at Trader Joes, maybe I can relive my childhood! Glad to hear you are feeling better – Happy Wednesday!

  • Reply
    Jenny @ Fitness Health and Food
    May 25, 2011 at 7:39 am

    ohhh that combination of corn with coconut milk and maple syrup is genius! πŸ™‚

    Sounds delightful! πŸ™‚

  • Reply
    May 25, 2011 at 7:55 am

    Love it! I can’t wait until the sweet corn is ripe and ready here!

  • Reply
    May 25, 2011 at 8:05 am

    amen to the gas prices. chicago (i believe) has the most expensive in the country. heaven help me.

  • Reply
    Kristen (inspiredbydooce)
    May 25, 2011 at 8:13 am

    Wow- that sounds and looks really good. I think I’ll have to give it a try. Now if only corn was that cheap here…(I’ll have to wait a few months for that)

  • Reply
    Jil @ Big City, Lil Kitchen
    May 25, 2011 at 8:18 am

    YUM! this looks so good!

  • Reply
    Natalia - a side of simple
    May 25, 2011 at 8:26 am

    Corn will always be a vegetable to me. I don’t even care what the facts say πŸ™‚

  • Reply
    May 25, 2011 at 8:30 am

    That looks delish. Also, i have those placemats!

  • Reply
    Stacy @ Stacy Eats
    May 25, 2011 at 8:31 am

    This sounds great! I think I’m going to make it for the fam this weekend. Thanks for always sharing such yummy recipes!

  • Reply
    Krista {Budget Gourmet Mom}
    May 25, 2011 at 8:37 am

    Yum! Just got some corn at my local farmersmarket. I wonder what I should make!? πŸ˜‰

  • Reply
    Linda @ Lemons
    May 25, 2011 at 10:00 am

    That looks so good! I adore corn and use it all different ways all summer. I can’t wait for it to be in season here.

  • Reply
    May 25, 2011 at 10:00 am

    This recipe looks great. Coconut milk makes everything taste good. But given that it’s inspired from veganomicon, is it wrong that I would like a steak, or some bacon with it??

  • Reply
    Kristen @ Popcorn on the Stove
    May 25, 2011 at 10:13 am

    This looks amazing! Do you think we could substitute the coconut milk for rice or soy milk?

    And I LOVE Isa Chandra Moskowitz! Vegan with a Vengeance is one of my favorite books (even though I’m not really a vegan). I may have to go snag a copy of this book!

    • Reply
      May 25, 2011 at 11:52 am

      you could definitely substitute!

  • Reply
    Andrea @ The Skinny Chronicles
    May 25, 2011 at 10:20 am

    Brilliant move on the coconut move. I never would have guessed. And I hope you feel better!!!

  • Reply
    kaila @ healthy helper!
    May 25, 2011 at 10:31 am

    Mmmm I looove corn….especially in the Summer!

  • Reply
    Emily @ Life On Food
    May 25, 2011 at 11:16 am

    I have never seen anything like this before, probably because I lived up north my whole life. I am a Yankee through and through, but anyway…this looks amazing. I love there there is coconut milk it in. I am trying to use that more and more in my cooking. It adds such a unique twist to things. Glad to hear you are feeling better.

  • Reply
    May 25, 2011 at 11:17 am

    I love corn! This looks amazing!

  • Reply
    Kelly @foodiefresh
    May 25, 2011 at 11:30 am

    …or even coconut oil! πŸ™‚ I have a gargantuan jar of coconut oil and am always looking for ways to use it. But butter is pretty delicious with corn. πŸ™‚

  • Reply
    Rachel @ Grateful Girl Goes Gluten Free
    May 25, 2011 at 11:34 am

    I know where I’m going today. TJ’s for some 39 cent corn! I’ve only ever seen corn made into creamed corn, I think I’ll try and like this kind better!

  • Reply
    Kristin Murdock
    May 25, 2011 at 12:06 pm

    Looks good. I bought like 18 bags of frozen corn last week when it was on special… might have to use some of it for this. And I am SO with you on the gas prices. Forget about that summer road trip!

  • Reply
    Emily @ Savory and Savage
    May 25, 2011 at 12:08 pm

    The local market here has had tons of corn – Thanks for posting such a great recipe – I now have and excuse to buy bushels of corn πŸ™‚

  • Reply
    May 25, 2011 at 12:25 pm

    This sounds really cool. Great idea!

  • Reply
    May 25, 2011 at 1:02 pm

    Looks yummy!

  • Reply
    Blair James
    May 25, 2011 at 1:08 pm

    Thanks for sharing the recipe. I think is just a good treat for an afternoon bonding with my mom since she is visiting me this weekend. I can’t wait to try this one out with her.

  • Reply
    Sarah @ The Pajama Chef
    May 25, 2011 at 2:07 pm

    this looks amazing!!

  • Reply
    Brooke @ bittersweetb
    May 25, 2011 at 2:50 pm

    I so want some of this now! Hmmm I’m thinking about getting some corn for dinner tonight.

  • Reply
    Alexa @ Simple Eats
    May 25, 2011 at 3:37 pm

    You are feeding my corn obsession…I don’t hate it!

  • Reply
    May 25, 2011 at 5:18 pm

    I just made this (and tweeted at you heh) and it is so amazing. Used some frozen corn from last summer that NEEDED to get used up and it was perfect. Thanks for sharing the recipe!

  • Reply
    Happy When Not Hungry
    May 25, 2011 at 5:29 pm

    This dish looks beautiful!! This is perfect for a BBQ this weekend. Yum!

  • Reply
    May 25, 2011 at 6:37 pm

    Really? Corn fresh now? I haven’t even planted mine yet. Is May really fresh corn season in CA?

  • Reply
    Jillian (Rant and Run)
    May 25, 2011 at 6:45 pm

    Heaven in the form of corn. So happy this exists.

  • Reply
    May 25, 2011 at 6:56 pm

    Oh my gosh, I ‘m totally loving this. I too am really into corn right now, I’m almost a little embarrassed to admit how much of it I ate this weekend…so sweet right off the cob! I usually don’t go further than a quick saute but I’m going to have to try this!! Coconut milk? Sold!

  • Reply
    Justeen @ Blissful Baking
    May 25, 2011 at 7:43 pm

    This baked corn looks scrumptious! I bet the coconut milk makes it sooo incredibly creamy mmmm

  • Reply
    Sarah@The Flying ONION
    May 26, 2011 at 4:09 am

    Mmmm…fabulous. And perfect for Memorial Day Weekend, I think. πŸ˜€

  • Reply
    May 26, 2011 at 10:10 am

    Genius! I want to eat this ASAP! Love the coconut with the corn too- I can only imagine how yummy this is.

  • Reply
    Michelle @ Turning Over a New Leaf
    May 26, 2011 at 8:27 pm

    I’m definitely serving this with some smoked Brisket this weekend! Boy howdy!

  • Reply
    June 3, 2011 at 6:33 pm

    Whoa, I just made the veganized version of this and it is fabulous!!! Definitely making it again and again πŸ™‚

  • Reply
    Elizabeth Edith
    June 7, 2011 at 8:27 am

    I made this yesterday and it was delicious! I added black beans (for protein) and onions (bc I have too many right now), served it with rice and it was a complete meal! πŸ™‚ thank you!

  • Reply
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    August 21, 2012 at 2:47 pm

    I would like to try baking this into cornbread. Mmmm.

  • Reply
    The Farmer’s Market Round Up « jessicaisbaking
    September 5, 2012 at 4:03 am

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