Summa, Summa, Summa Time and the Corn flows like wine… well, at the farmer’s market anyways. Sometimes I get to mid summer and realize I’ve had corn WAY too much for any normal diet and its becoming a little bit boring. So this is where baked cheese souffle + corn + Mexican flair = flavor explosion to the max. ‘Nuff said.
- 1 medium yellow onion
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 3 cloves of garlic, finely shopped
- 1 tsp. ground cumin
- 2 adobe chipotle chiles (from the can) + 1 Tbsp. sauce from the can
- 4 large ears of corn, baked in the cob for 15 minutes and then cut off cob
- 1 Tbsp. AP flour
- 2 large eggs
- 1 cup half and half
- 1 ½ cups shredded cheese (we like a combo of cheddar and pepper jack but feel free to do any combination you love)
- 1 Tbsp. salt
- ½ cup shredded cheese, for topping
- ⅓ cup chopped scallions, for topping
- Special Equipment: A 10
- Preheat oven to 400º F.
- Add in the corn, still in the husk, and bake for 15 minutes, until softened to touch. Take out and allow to cool. Once cool enough to touch, remove greens and cut off the cob.
- Heat the skillet, add in the olive oil and butter. Once butter begins to sizzle, add in the onions and sauté until translucent, about 7 minutes.
- Add in the garlic, cumin, and chipotle peppers. Mix and allow cook for 2 minutes, until it gets very fragrant.
- Add in the corn and stir to combine, allow to cook together for 3 minutes. Add in flour, creating a roux. Cook for 3 more minutes.
- Meanwhile, in a medium-sized bowl, whisk together the eggs, half and half, cheese, and salt.
- Take the skillet off the heat, add in the egg mixture, stir immediately. Reserve on the side, unless you are going to serve this immediately. When ready to serve, top with cheese and bake for 35 minutes, until it bubbles and is nicely browned on top. Top with scallions and serve. This is best served right out of the oven, piping hot.