Boston Baked Corn
Indulge in the comforting flavors of Boston Baked Corn, a delightful twist on a New England classic! This dish combines sweet corn kernels with a rich, smoky-sweet glaze made from molasses, brown sugar, and a hint of Dijon mustard, perfectly balanced with apple cider vinegar and warming spices like paprika. Slow-baked in the oven to golden perfection, the caramelized corn is both tender and bursting with flavor, making it the ultimate side dish for barbecues, holiday feasts, or cozy weeknight dinners. Ready in under an hour, this recipe is versatile and works with fresh, frozen, or canned corn, ensuring year-round enjoyment. Garnish with fresh parsley for a pop of color and serve it warm to elevate any meal with its irresistible sweetness and deep savory notes.
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Recipe Information
Ingredients
- 4 cups Sweet corn kernels (fresh, frozen, or canned)
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Molasses
- 1 tablespoon Brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Ground paprika
- 0.25 cup Water
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
Preheat the oven to 375°F (190°C).
If using frozen corn, allow it to thaw. If using canned corn, drain and rinse it. Set aside the corn kernels.
In an oven-safe skillet or Dutch oven, melt the butter over medium heat.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix everything well to combine.
Add the corn kernels to the skillet, stirring to coat them thoroughly in the molasses mixture.
Pour in the water to ensure the mixture doesn't dry out during baking.
Once the mixture is evenly combined, transfer the skillet to the preheated oven or pour the mixture into a baking dish.
Bake uncovered for 30 minutes, stirring halfway through the cooking time to prevent the edges from overcooking.
Remove from the oven and let the dish cool for a few minutes before serving.
Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 93.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2990 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
