Boston Baked Corn
A sweet and tangy corn casserole baked with ketchup, brown sugar, dry mustard, and onion, topped with strips of bacon that crisp up in the oven. Five minutes of prep, 40 minutes to bake. Easy weeknight side.
YIELD
1 casserolePREP
5 minCOOK
40 minREADY
45 minThink of this as Boston baked beans’ lesser-known cousin, and it’s just as addictive.
Canned corn gets tossed with a sweet-tangy sauce of ketchup, brown sugar, and dry mustard, mixed with diced onion, then poured into a casserole dish with bacon strips laid across the top.
Forty minutes in the oven and the sauce bubbles, the bacon crisps, and the kitchen smells like a backyard cookout.
It’s one of those five-ingredient sides that punches way above its weight. Great next to grilled chicken, ribs, or a pile of pulled pork.
Kitchen Tips
- Drain the canned corn well. Excess liquid will make the casserole watery instead of saucy.
- Use thick-cut bacon if you can. It holds up better during baking and gives you more substantial crispy bites on top.
- This reheats well in the oven. A microwave will make the bacon go limp, so avoid that route.
Ingredients
Directions
Preheat oven to 350?.
Combine mustard, salt, brown sugar and ketchup.
Add onion and corn, mix well.
Pour into greased 1½ quart casserole.
Top with bacon.
Bake for 40 minutes or until bacon is crisp.
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