Corn Flan

This recipe is a dreamy side to serve with ham or grilled meats. It can be made ahead, and reheated. It’s perfect for a potluck because it’s tasty either hot out of the oven or served at room temperature. The star is Santa Fe School of Cooking’s own Hatch green chile – a cupboard staple that we’re never without.

What Exactly is Flan?

At its core, a combination of eggs and milk (or cream) makes a flan, with the addition of sugar for a dessert version. We gently cook these ingredients until they set into a smooth, sliceable custard. The key to this Corn Flan is how the heavy cream and eggs set around the corn. Unlike puddings or gelatin-based desserts, flan relies entirely on eggs for structure, and unlike cakes, it’s baked low and slow.

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Corn Flan

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• Author: Santa Fe School of Cooking
• Yield: Serves 8 to 10 1x

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Description

Who knew corn could be so delicious?

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Ingredients

Scale 1x2x3x

• 6 tbsp unsalted butter
• 1/2 cup bread crumbs
• 6 cups fresh or thawed frozen corn kernels, divided
• 2 cups heavy cream, divided
• 2 tsp corn starch
• 1 cup Santa Fe School of Cooking Hatch green chile or 2 tbsp chipotle en adobo
• 1/2 cup thinly sliced green onions
• 1 clove garlic, peeled and minced
• 1 tbsp chopped fresh marjoram or sage
• 4 large eggs, well beaten
• 1 cup grated Monterey Jack, cheddar or Fontina cheese (may be combined with Cojita, Romano or Asiago for a sharper flavor)
• 1 tsp salt and black pepper to taste

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Instructions

1. Preheat the oven to 350 degrees. Lightly butter a 9×13 baking dish or 10 individual ramekins.
2. Melt the butter and combine a third of it with the bread crumbs. Set aside.
3. In a food processor, puree half the corn with half the cream, cornstarch and chile.
4. In the pan with the remaining butter, add the green onions and sauté for 2 minutes.  Add the garlic and marjoram or sage and cook 2 minutes more.
5. Place all the corn, corn puree, onion, and garlic in a bowl and mix well.  Stir in eggs, cheese and remaining cream. Season with salt and pepper and pour into prepared baking dish or ramekins.
6. Sprinkle with bread crumbs. Bake 45 to 50 minutes for a baking dish, 35 to 40 minutes for ramekins.

Try a cocktail that also showcases local ingredients, the Desert Walker with sotol, lime, and nopales.

Recipe from Santa Fe School of Cooking’s Flavors of the Southwest Cookbook
Story by Julia Platt Leonard
Styling by Anna Franklin
Photography by Dave Bryce

TABLE Magazine New Mexico’s SOURCE section is created with the support of Ricky Allen and Tara Earley Real Estate Group. SOURCE finds the best locally made ingredients and artisanal products, as well as locally available luxuries for fashion and home. Ricky and Tara join us in our support of local businesses.

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