Scal­loped Corn

(serves six)

8 ears corn, raw and ker­nels cut off
3 cloves gar­lic, fine­ly minced
1 cup heavy cream
1 cup fresh bread­crumbs, mixed with 3 tbsps melt­ed butter
1/2 cup grat­ed parme­san cheese

In a non-stick sprayed glass dish, spread the corn ker­nels. If you MUST use already-cooked corn (left­overs, say), you may. But I found tonight that it’s much bet­ter with raw ker­nels. Top with minced gar­lic and pour over cream. Scat­ter bread­crumbs and cov­er with cheese, then bake for 30 min­utes at 350 degrees. As John said, “If I could, I would main­line that corn.” Well, as culi­nary com­pli­ments go, it’s odd, but I’ll take it.