Deconstructed Corn on the Cob and Potato Bake with Fresh Herbs

Summer and corn on the cob are synonymous. But, eating corn on the cob at a dinner gathering can be a bit sloppy. I solve that problem by mixing freshly shaven corn off the cob with diced white potatoes, green herbs, olive oil and garlic. The result is a clean and flavorful accompaniment to your meal. It’s easy to enjoy and leaves your beautiful face intact! Try it at your next New England lobster bake or summer cookout.

Ingredients

• 5 ears fresh corn on the cob (husked and cleaned)

• 1 ½ lbs white potatoes (peeled and diced)

• 3 cloves garlic (whole)

• ¼ c fresh parsley (chopped)

• ½ c fresh chives (chopped)

• 1 T fresh Thyme (chopped)

• 3 T olive oil

• 1 t sea salt

• ¼ t ground pepper

Instructions

Preheat oven to 375°. Shave the fresh, raw kernels from the cob and place them in a mixing bowl. Add diced potatoes, whole garlic cloves, parsley, chives, thyme, olive oil, salt and pepper. Mix well and place the mixture in a casserole dish. Bake covered for 45 minutes. Serves 6.