Arizona Baked Corn | #Cooking50States–Arizona Edition

This week, we are taking a look at Arizona! And in honor of our 48th state, I am sharing this simple and flavorful side dish – Arizona Baked Corn.



Arizona was a challenging state to find a dish for. I mean, what food do you think of when you think Arizona, other than southwestern food?  After I did some digging, I learned that Arizona has had a long history of corn agriculture, and that corn has been a very large part of its history. With that in mind, I decided to share this simple corn sidedish.

But first, let me share a few fun facts about Arizona!

  • Arizona became a state on February 14th, 1912, becoming our 48th state, and the last of the contiguous states in the union.
  • Arizona’s state motto is “Ditat Deus” – meaning “God enriches”
  • Arizona is home to many natural wonders, to include the Grand Canyon, Havasu Canyon, Grand Canyon Caves, Lake Powell/Rainbow Bridge, Petrified Forest/Painted Desert, Monument Valley, Sunset Crater, Meteor Crater, Sedona Oak Creek Canyon, Salt River Canyon, Superstition Mountains, Picacho Peak State Park, Saguaro National Park, Chiricahua National Monument, and the Colorado River.
  • During Bisbee’s mining history, it was the largest city in the nation between St. Louis and San Francisco.
  • The name Arizona is the Spanish interpretation of “arizuma,” an Aztec Indian word that means “silver-bearing.” It’s also based on the Pima Indian word arizonac, meaning “little spring place.”
  • Located in Fountain Hills is a fountain believed to be the tallest in the world.
  • In Arizona, it is illegal for a donkey to sleep… in a bathtub?

Now on to the recipe!

Arizona Baked Corn is a simple dish that is perfect to serve as a side to any meal that has a southwestern flair to it. You can also serve this like a type of corn salsa on fajitas or tacos.

To begin, finely mince a small onion, and sauté it in 3 tablespoons of butter in a small skillet. You don’t really want to brown these, just soften the onions.



Next, in a bowl, combine 4 cups of whole kernel corn with the onion and butter.



In a food processor, puree a 15 ounce can of tomatoes with their liquid.



Add the tomato puree to the bowl, along with 2 tablespoons of chili powder and a pinch salt & pepper. Mix it all together.



Stir in a cup of grated sharp cheddar cheese, and pour it all into a baking dish.



Bake this in your oven at 375 degrees for 1 hour.



Arizona Baked Corn

by Conni Smith | The Foodie Army

Printable Version

1 small onion, minced
3 Tb butter
4 c whole kernel corn
15 ounce can of tomatoes in juice
2 Tb chili powder
1/2 tsp salt
1/2 tsp black pepper
1 c sharp cheddar cheese, grated

In a small skillet, sauté the minced onion in butter until tender, but not browned.
Combine the onion, butter and all remaining ingredients is a bowl.
Pour it into a baking dish, and bake for 1 hour at 375 degrees.


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