Ingredients

The following ingredients have 5 Servings
  • 7 ears fresh corn (husks & silk (strings) removed, corn cut from the cobs)
  • 2 tbsp unsalted butter
  • 1 cup half and half
  • 1/2 tsp kosher sea salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp paprika
  • 9 Ritz crackers
  • 2 tbsp unsalted butter (melted)

Instruction

  • Preheat oven to 425 degrees. Butter an 8x8-inch or 9x6-inch baking dish, set aside.
  • In a large skillets or saucepan set over medium heat, add corn, butter, half & half, salt, pepper and paprika. Bring mixture to a boil, then reduce heat, cover and simmer for 30 minutes or until the corn is tender.
  • In a food processor, add 1 heaping cup of the cooked corn. Pulse until smooth, about 2 minutes. Return the mixture to the pan and whisk to combine. Cook for an additional 5 minutes, then transfer to the prepared dish.
  • In a food processor (or ziplock bag with a rolling pin), add crackers and melted butter. Pulse (or crush) until mixture is coarse, not fine, about 10-12 pulses. Sprinkle over top of corn.
  • Place in the oven and bake for 10 minutes or until the crackers begin to brown. Remove and serve immediately.