Corn Woman {l}
Joaquin Moragues
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La Belle Cuisine - More Side Dish Recipes

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"To cook is to create. And to create well...is an act of ingenuity, and faith."

Corn Flan

"Sex is good, but not as good as fresh sweet corn."
~ Garrison Keillor

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Friday, November 10, 2006

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Corn
Johann Wilhelm Weinmann
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Corn Flan
New York Times Archives

Mea culpa! Would that I could give credit to the appropriate chef and/or food writer for this marvelous recipe. Unfortunately, it was stored in our archives with nothing more than the notation "New York Times". We thank you, whoever you may be!

Yield: 3-5 servings

Roast Corn for Flan
4 ears fresh corn

1. Preheat oven to 450 degrees.
2. Peel and remove most of the leaves from the corn, leaving one thin layer to protect the corn from drying excessively. (Set aside some leaves for a garnish.) Rip away the end of the silk.
3. Roast for about 35 minutes. Remove from the oven and peel away the remaining leaves and silk completely.
4. With a sharp utility knife carve the kernels off the cob and set aside.

Baked Custard
1 tablespoon butter
Roasted corn kernels (see above)
1/2 cup diced red pepper
1/4 cup thinly sliced scallions
Salt to taste
4 eggs
3 cups milk
1 teaspoon nutmeg
Pinch of cayenne
Thin slices of sourdough bread, crust removed,
sufficient to completely cover the base of the pan
1/2 extra sharp cheddar, shredded
Corn leaves, for garnish
 

1. Preheat the oven to 450 degrees.
2. Butter a 9- by 12-inch baking pan, reserving some of the butter.
3. Place the remaining butter in a small sauté pan and add the peppers, scallions and salt. Allow to sweat gently over medium heat. Remove from heat when softened.
4. Meanwhile, beat the eggs with the milk. Season the mixture with salt, nutmeg and cayenne.
5. Line the bottom of the baking pan completely with one layer of bread. Blend the sweated vegetables with the corn and spread the mixture in an even layer over the bread. Add the cheese in an even layer. Pour the egg mixture over everything.
6. Allow to sit for 2 or 3 minutes so the egg mixture is absorbed by the bread.
7. Place the pan in the oven and bake for about 30 minutes. It should be well browned but not burned.
8. Remove, cut into squares, and serve with a few corn leaves as garnish.

Featured Archive Recipe:
All-American Corn Pudding

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