Creamy Baked Corn
Corn brushed with melted butter, onion powder and paprika and roasted until golden, then served with a silky cream sauce of garlic, paprika and a squeeze of lemon — a warm, indulgent snack to share.
Creamy baked corn is a rich side dish that brings together the sweetness of corn and a creamy sauce with garlic, paprika and a touch of lemon. The corn is seasoned with butter and spices, then covered in the sauce and baked until the flavours soak in, making a warm appetizer that suits tables and gatherings.
How to Prepare
Brush the corn with melted butter and sprinkle with onion powder, paprika and salt.
Roast on the middle rack with top and bottom heat at 200°C for about 20 minutes until golden and lightly charred.
Make the sauce: warm the oil and crushed garlic, then add the cooking cream, paprika, black pepper, lemon juice and water. Stir and simmer until smooth and slightly thickened.
Serve the roasted corn with a sprinkle of paprika and dill alongside the cream sauce.
Made it? Rate this recipe
Roast the corn until the edges char slightly — that smoky bite is what makes it.
Ingredient Swaps
Fresh, canned or frozen corn can be used depending on availability, adjusting the cooking time. For a lighter version, replace the cooking cream with Greek yogurt or milk thickened with starch. The paprika can also be swapped for smoked paprika for a deeper flavour.
Common Questions
Can canned corn be used?
Yes, drain the canned corn well and use it directly, reducing the cooking time.
How do I get a thick, creamy sauce?
Cook the sauce over low heat until it thickens slightly before combining it with the corn.
What does the lemon juice do in the sauce?
The lemon adds a light acidity that balances the richness of the cream and the sweetness of the corn.
Can it be served as a side dish?
Yes, creamy baked corn works served alongside main dishes or as an appetizer.
How do I get a golden top?
Bake until the top browns slightly, or pass it under the broiler for a few minutes at the end.
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