Cheesy corn custard
This scrumptious South-Western side dish is based on a recipe from Julee Rosso's Great Good Food. I use Julee's recipe as a starting point and then add a variety of variations, depending on what I have in the fridge. I always hit the cheese a little harder than Julee does, and thus I deviate from her low-fat approach. I'm just not a big fan of low-fat. Whichever approach you take, low-fat or extra cheesy, this corn custard is a great accompaniment to everything from roast chicken to steak to tacos. Best of all, it takes about 10 minutes of preparation time if you use a food processor.
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While these simple corn custards stand on their own, there are lots of ways to vary the dish. Try adding chopped oven-roasted tomatoes or grilled red peppers, grilled Monterrey Farms artichoke hearts, some cooked pancetta or bacon, cubes of cooked potato, or a bit of fresh rosemary or chives. Experiment with the cheese and use blue cheese, feta or goat. You really can't go wrong.
See my tip on how to cut corn from the cob.Print
Cheesy corn custard
A scrumptious and surprisingly easy side dish with lots of opportunity for variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- 1 jalapeño, seeded and finely minced
- Corn kernels from 4 ears of corn
- 4 egg whites
- 1 cup buttermilk or 1 cup greek yogurt
- 4 ounces white cheddar cheese
- Salt and pepper to taste
- Heat oven to 350 degrees. Wipe 8 half-cup ramekins with canola oil.
- In the food processor, pulse jalapeño until finely minced. Add half the corn kernels, egg whites and buttermilk or yogurt and pulse until smooth.
- Stir in remaining corn kernels and cheese. Season with salt and pepper. Pour into ramekins and bake for 30 minutes.
THIS SERVES WELL WITH
I made this is one big casserole dish which took a little adjusting in heat and timing but I loved it…great flavors and different side for many dishes. Be careful with the jalapenos in the eyes!!!
A agree on the jalapeños, they can be ornery. Watch for an upcoming blog post on how to handle jalapeños!