- 6 tablespoons unsalted butter, divided
- ½ cup breadcrumbs
- 6 cups fresh or thawed frozen corn kernels, divided
- 2 teaspoons cornstarch
- 1 cup roughly chopped roasted green chiles, or 2 tablespoons chipotle en adobo
- 2 cups heavy cream, divided
- ½ cup thinly sliced green onions
- 1 clove garlic, minced
- 1 tablespoon chopped fresh marjoram or sage
- 4 large eggs, well beaten
- 1 cup grated Monterey Jack, cheddar or fontina cheese (may be combined with cotija, Romano, or Asiago for a sharper flavor)
- Salt and freshly ground black pepper
Preheat oven to 350˚F. Lightly butter a 9- by 13-inch baking dish or 10 individual 8-ounce ramekins.
Melt 2 tablespoons of butter and combine it with the breadcrumbs. Set aside.
In a food processor, puree 3 cups corn with cornstarch, chiles and 1 cup cream. Set aside.
In a small skillet over medium heat, melt the remaining 4 tablespoons butter; add the green onions and saute for 2 minutes. Add the garlic and marjoram or sage and cook for 2 minutes. Remove from heat and allow to cool briefly.
Place the remaining 3 cups corn, corn puree and onion mixture in a bowl and mix well. Stir in eggs, cheese, and remaining 1 cup cream. Season to taste with salt and pepper and pour into prepared baking dish or ramekins.
Sprinkle with breadcrumbs. Bake 45 to 50 minutes for a baking dish, 35 to 40 minutes for ramekins, or until done and a sharp knife inserted in the middle comes out clean.
About this recipe
Recipe from Santa Fe Cooking School Celebrating the Foods of New Mexico by Susan Curtis and Nicole Curtis Ammerman (Gibbs Smith, 2015).