I thought this was ingenious. I love a baked potato but usually feel guilty about it them. And it's not the potato. It's the butter and the sour cream, etc. But like this, I used far less butter. I loved the crunch from the fresh, sweet corn. It could easily be a meal.
I also think this would be a great addition to a party, if you were doing a baked potato bar.
recipe courtesy of Food and Wine Magazine
4 large baking potatoes
1 1/2 cups fresh corn kernels, approximately 3 ears of corn
1 stick of unsalted butter, at room temperature
2 tablespoons chopped shallots
1 teaspoon fresh lime juice
2 tablespoons minced fresh chives
salt and pepper to taste
Preheat the oven to 400 degrees. With a fork, poke holes all over the potatoes. Cook the potatoes in a microwave on high power for 10 minutes. Transfer the potatoes to the oven and bake for an additional 15 minutes.
Cook the corn kernels in a saucepan of boiling water, for three minutes. Drain and allow to cool completely.
In a food processor, combine the butter, shallots, lime juice and 1 cup of the cooked corn kernels. Scrape the mixture into a bowl and fold in the remaining corn kernels, chives, salt and pepper.
Split the potatoes and fill with a dollop of corn butter. The remaining corn butter can be stored in the freezer for future use.