Description
Who knew corn could be so delicious?
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350 degrees. Lightly butter a 9×13 baking dish or 10 individual ramekins.
- Melt the butter and combine a third of it with the bread crumbs. Set aside.
- In a food processor, puree half the corn with half the cream, cornstarch and chile.
- 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.
- 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.
- Sprinkle with bread crumbs. Bake 45 to 50 minutes for a baking dish, 35 to 40 minutes for ramekins.