Ingredients :

1/2 cup milk, divided

1/2 cup heavy cream

2 Tbl butter, unsalted

1 1/2 Tbl sugar

2 Tbl flour

1 tsp salt

4–5 cups corn kernels, fresh or frozen (thawed) – well drained

2 large eggs

1/4–1/2 cup shredded Asiago (optional)

Chives for garnish

Instructions :

Preheat oven to 400F, rack in the middle. Lightly spray a 2 quart baking dish.

In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.

Bring to a boil.

While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.

Whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute. Remove from the heat and add in the corn and salt mixing to combine. Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle. Pour the mixture into the prepared baking dish.

Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.

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