Corn Flan
Serves 8 to 10
3 ounces unsalted butter
1/2 cup bread crumbs
6 cups fresh or thawed frozen corn kernels
2 cups heavy cream
2 teaspoons corn starch
1 cup green chile or 2 tablespoons chipotle en adobo
1/2 cup thinly sliced green onions
1 clove garlic, peeled and minced
1 tablespoon 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 teaspoon salt and black pepper to taste
- Preheat oven to 350 degrees. Lightly butter a 9 x 13-inch baking dish or 10 individual ramekins.
- Melt the butter and combine 1/3 of it with the bread crumbs. Set aside.
- In a food processor, puree half the corn with half of the cream , cornstarch and green chile or the chipotle en adobo.
- In the pan with the remaining butter, add the green onions and sauté for 2 minutes. Add garlic and marjoram and cook for 2 minutes more.
- Place all corn, onions and garlic in a bowl and mix well. Stir in eggs, cheese and remaining cream. Season with salt and pepper. Pour mixture into prepared baking dish or ramekins.
Note: This recipe can be prepared several hours ahead, stopping after completion of Step 5.
- Sprinkle with bread crumbs. Bake 45 to 50 minutes for the baking dish, 35 to 40 minutes for ramekins.