Creamy Corn Bake

This was a recipe they were demo-ing at Publix a few days ago.  Now that summer corn is hitting its mark, this is one fantastic recipe to try!

Most importantly, use fresh corn!  There is nothing like that "snap" of a piece of fresh corn.  Plus, you need to scrape the starch off of the cob to make this dish thicken.  And, at least for me, double the tarragon that is called for in the recipe.  It is a terrific flavor combo.

I already know the first meal I'm going to make when Jim comes home:  the Chipotle Chicken Skewers with Creamy Dipping Sauce (see 5-27-13 post), Mustard Herb Roasted Potatoes (see 7-4-13 post) and this corn dish.  If I can wait that long!

CREAMY CORN BAKE (serves 4)

Cooking spray
4 ears fresh corn, husks/silks removed
2 Tbsp cornstarch
2 tsp sugar
1/2 tsp kosher salt
1 1/2 cups half-and-half
Aluminum foil
1 tsp fresh tarragon, finely chopped (I will double this amount)
3 Tbsp unsalted butter

Stir cornstarch, sugar, and salt into corn; stir in half-and-half.  Scrape the corn cobs with the back of a knife and add to corn mixture.  Transfer mixture to baking dish and cover with foil.  Bake 30-35 miutes or until bubbly.  Chop tarragon.

Remove corn from oven; stir in butter and tarragon until blended and mixture beings to thicken.  Serve.