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Buttery Baked Corn

Buttery French Onion Butter Corn

Ingredients:

  • 1 stick (8 Tablespoons) of Unsalted Challenge Butter, melted

  • 1 (1 ounce) envelope of Onion Soup Mix

  • 6 ears of fresh corn, shucked and cleaned

 

Directions:

  1. Preheat the oven to 450 degrees.

  2. In a small bowl, combine the melted butter with the oni0on soup mix until well combined.

  3. Place 6 ears of corn on a large piece of heavy-duty tinfoil. Pour the butter mixture on top of the corn. Fold and secure foil over the corn and place the foil packet on a cooking sheet.

  4. Bake for 15-20 minutes, turning the packet halfway through cooking.

Serves 6

 

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Easy Baked Mexican Street Corn

Ingredients:

  • 1 stick (8 Tablespoons) of Unsalted Challenge Butter, melted

  • 2 Tablespoons of Taco Seasoning

  • 6 ears of fresh corn, shucked and cleaned

  • 6 lime wedges

  • 12 Tablespoons of Crema (Mexican Table Cream) or sour cream

  • 12 Tablespoons of cojita, queso fresco, or feta cheese-crumbled

  • 24 fresh cilantro leaves, diced

  • Chilli powder of paprika if desired

 

Directions:

  1. Preheat the oven to 450 degrees.

  2. In a small bowl, combine the melted butter with the onion soup mix until well combined.

  3. Place 6 ears of corn on a large piece of heavy-duty tinfoil. Pour the butter mixture on top of the corn. Fold and secure foil over the corn and place the foil packet on a cooking sheet.

  4. Bake for 15-20 minutes, turning the packet halfway through cooking.

  5. To serve, squeeze lime over corn. Drizzle on 2 tablespoons of crema, 2 Tablespoons of cheese, a sprinkle of cilantro, and a sprinkle of chili powder, if desired, on each ear of corn.

Serves 6

 

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Chef’s Tips:

  • If you are grilling, why not try this method? Once your corn is in the foil wrap, place packets into a disposable foil pan and place on an indirect heated grill. The perfect side dish at your next BBQ!

  • If you are planning a party, this recipe and method is the way to go! You can individually wrap each ear of corn instead of one large foil packet. This way, your guests can grab a foil-wrapped piece of corn quickly and easily.

  • Corn is not the only vegetable you can cook using this method. Try asparagus, broccoli, carrots, or any other vegetable you would typically boil for a flavor-packed veggie side dish!

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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