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Serves
6-10, depending on the rest of the meal
Author Notes
I recently threw a party where I made altogether too much food (for something new and different), but this is the only thing that was gone by the end of round one- it's that popular. I've been playing around with the recipe for years- I think it originally came from Sarah Lee Chase, but I've changed both the ingredients and the method, so I think it's officially mine now. And it's really only worth it to make this with fresh corn- makes all the difference! —Helen
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Ingredients
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3 tablespoons
unsalted butter, plus extra for greasing the pan
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3/4 cup
heavy cream
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3/4 cup
whole milk
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2
chiles d'arbol
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1 tablespoon
maple syrup
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1
egg
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3 tablespoons
breadcrumbs (I usually crush up whatever crackers I have on hand. Ritz crackers are the best, though)
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3 tablespoons
chopped chives
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6
ears corn, husked
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salt
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freshly ground pepper
Directions
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Preheat the oven to 350. In a saucepan, combine 3T butter, the heavy cream, whole milk, and chiles. Set over medium heat to simmer for 10-15 minutes while you're doing everything else.
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In a large bowl, mix the egg, maple syrup, breadcrumbs, salt, pepper, and chives. Set aside.
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Shave the ears of corn. I find it easiest to put down a clean, dry kitchen towel, and shave them all on there- it catches the flying kernels pretty well. Once you've shaved all the ears, dump the corn into a bowl, and over the bowl, scrape down the cobs with the back of your knife, getting all the creamy juice and ends of kernel out of the cobs.
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Remove the milk mixture from the heat, and temper the egg mixture with a touch of it. Then combine them, stirring well. Add to the corn. Stir well. Put into a buttered casserole dish (I like to use a very small Le Creuset, but I've had success making it in both deep and shallow dishes). Bake for 30-50 minutes (it depends a lot on how deep a dish you're using), or until light brown on top, and firm. Serve hot or warm, although I've been known to eat it cold if there are leftovers.
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