This savory baked dish is a wonderful way of celebrating fresh corn when it is in season.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|5 ears of fresh corn, kernels cut from cob, or 2 cups frozen corn kernels, thawed||2 tbsp butter, melted, plus more for the dish|
|2 cups shredded sharp Cheddar or Monterey Jack||2 tbsp sugar|
|2 large eggs||1/4 tsp salt|
|1/4 cup all-purpose flour||pinch of cayenne pepper|
Preheat the oven to 325°F (160°C) and lightly butter a 5–6 cup ovenproof serving dish. Puree 1 1/2 cups of the corn in a blender. Add 1 3/4 cups of the cheese, the eggs, flour, melted butter, sugar, salt, and cayenne. Process until blended.
Pour the corn mixture into the dish. Sprinkle with the remaining corn, and stir gently. Smooth the surface. Sprinkle the remaining cheese on top.
Bake for 45 minutes, until set and golden. Cool for 5 minutes, then serve hot from the dish.
The assembled dish can be refrigerated for several hours for last-minute cooking; top with the cheese just before baking.
Good with roast chicken, turkey or ham. Leftovers can be covered, refrigerated and reheated.
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