Brown Butter Dandy® Corn & Kale Bake

Brown Butter Dandy® Corn & Kale Bake - 1

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YIELD
Serves 3-5

What You Need

  • 6 ears Dandy® Super Sweet Corn, stripped from the cob
  • 1 medium yellow onion, diced
  • 4 tbsp. butter
  • ½ tsp. Aleppo pepper
  • 1 tsp. kosher salt
  • 1 tbsp. fresh thyme leaves
  • 6 oz. Lacinato or dinosaur kale, washed and chopped
  • 4 eggs
  • 16 oz. whole milk ricotta
  • ½ cup fine parmesan cheese, separated
Find Dandy Sweet Corn

Make It

  1. Strip the kernels from the ears of corn into a bowl.
  2. Melt the butter in a sauté pan over medium-high heat.
  3. As it starts to brown, add the corn and onion.
  4. Cook, stirring frequently, until tender and the moisture evaporates, about 8-10 minutes.
  5. Add the Aleppo pepper, salt, and thyme and cook for another minute.
  6. Add the kale and cook another 2-3 minutes.
  7. Remove from heat and let rest.
  8. In a medium-sized bowl, whisk the eggs, ricotta, and half the parmesan.
  9. Fold in the Dandy® Corn and kale mixture and transfer to a prepared baking dish, smoothing out to make an even layer.
  10. Sprinkle with remaining parmesan and bake at 375°F for 15-20 minutes.
  11. Remove from the oven and let rest for 5 minutes before serving.

Recipe by Chef Todd Fisher.

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