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Sweet Corn Clafoutis

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Corn bread is just so expected at Thanksgiving, so it's fun to serve something that's just a bit different. Take clafoutis, a custard-like French dessert typically made with tart cherries, and swap in sweet corn (which pairs well with the light batter) for a dish that'll be a talking point at dinner. Easily made, this stunning side captures the final flavors of corn before the kernels hibernate for the Winter.

Serve it with or without a dusting of powdered sugar (I found the extra touch of sweetness enhances the earthy flavors of the whole-wheat flour and butter). And while it pairs so wonderfully with traditional Thanksgiving dishes like roast turkey or glazed ham, it's also a must-make during the simmering days of Summer, when fresh corn is at its peak.

Sweet Corn Clafoutis

Adapted from Marcus Samuelsson

Sweet Corn Clafoutis


  1. 4 tablespoons unsalted butter, melted, plus room-temperature butter for the pie dish
    2 cups fresh corn kernels, from about 2 large corncobs
    1/4 teaspoon salt
    Dash of pepper
    3 eggs
    3/4 cup whole milk
    1/3 cup sugar
    1/4 cup whole-wheat flour
    1 tablespoon bourbon
    Powdered sugar, for dusting


  1. Preheat the oven to 325°F. Grease a 9-inch glass pie dish with butter.
  2. Gently mix together the corn kernels, salt, and pepper, and arrange in the buttered pie dish.
  3. Combine the eggs, milk, sugar, flour, and bourbon in a blender, and blend until smooth. Add the melted butter, and blend again. Pour the batter over the corn.
  4. Bake for 50 to 55 minutes, or until the clafoutis is set and golden brown on top. Let cool for 15 minutes.
  5. Dust with powdered sugar, and serve.