SAVORY CORN FLAN
This is a wonderful side dish for ham, grilled meats or summer barbeques. It can be made ahead and reheated. It’s also a great pot-luck dish because it’s good even at room temperature.For best results, use our green chile and chipotle en adobo. Purchase these ingredients and others to add the most authentic New Mexican flavors to your recipes.
Stock up on the essentials for this dish.
Complete your serving setup with the Taos Twist pierced spoon, a handcrafted tabletop piece from the SFSC Marketplace.
6 tablespoons unsalted butter
½ cup bread crumbs
6 cups fresh or thawed frozen corn kernels, divided
2 cups heavy cream, divided
2 teaspoons corn starch
1 cup green chile, roasted, skin and seeds removed, diced into ½” pieces, or 2 tablespoons chipotle en adobo
½ cup green onions, thinly sliced
1 clove garlic, peeled and minced
1 tablespoon fresh marjoram or sage, chopped
4 large eggs, well beaten
1 cup Monterey Jack, cheddar or Fontina cheese (may be combined with Cojita, Romano or Asiago for a sharper flavor), grated
1 teaspoon salt and black pepper, or to taste
- Preheat the oven to 350˚. Lightly butter a 9×13 inch 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 a small skillet over medium heat, melt the remaining butter; add the green onions and sauté for 2 minutes. Add the garlic and marjoram or sage and cook 2 minutes more. Allow to cool briefly. Place all the corn, corn puree, onions 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.
