I tried this one and really liked it. It has a clean corn taste that is really terrific especially in the summer when corn is so darned fresh.
I did change the method a bit, but the ingredients are the same.
Give it a try and see if you like it.
- 7-10 ears of corn (you will want a good three cups of corn)
- 4 eggs separated
- 4 tbsp butter
- i tsp salt
- 1 lg jalapeño finely diced (seeds removed if you wish)
- 1/2 medium onion
- 1/3 c chopped cilantro
- 1/4 c sour cream
- several grinds of black pepper
- Cut the corn off the cobs until you have around three cups. Place in a food processor and pulse six times. This releases some of the juices which give a great corn flavor. Alternately you can hand grate, but this will take a lot longer.
- Melt half the butter in a skillet and saute the jalapeño and onion until onion is translucent.
- Beat the egg yolks until lemony. You can do this with a whisk.
- Add everything but the egg whites to the yolks and mix.
- Beat the whites until stiff. Fold half into the corn mixture and then the other half.
- Preheat the oven to 425°.
- Pour the corn batter into a baking dish buttered well with the other two tablespoons.
- Place in oven for 15 minutes and then reduce to 350° for another 30.
NOTES: The chile is optional of course. You could use red pepper if you would prefer no heat at all. Cilantro can be replaced with parsley.
SOURCE: Rufus’ Food and Spirits Guide
OVEN: 425° and 350°
COOKING TIME: 45 minutes