Ingredients
- 5 tablespoons butter, plus more for baking dish
- 1/2 medium onion, chopped fine
- 2 cloves garlic, minced
- 3 cups fresh whole corn kernels (thawed, if frozen)
- Kosher salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 5 large eggs
- 1 cup grated extra-sharp white Cheddar
Directions
Preheat the oven to 400 degrees F.
Coat the bottom and sides of a round 2 quart souffle dish with butter.
Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.
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By pjenz
on March 18, 2013
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This was a great recipe, tasty, easy, and my guests loved it. I plan on serving it to my family for Easter brunch.
By AnitaRox
San Bernardino, CA
on April 24, 2012
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Super yummy recipe! I made it just as listed and it came out wonderfully. Don't know what happened w/others that mentioned eggy taste and texture, this came out very fluffy and light though I expected it to be too heavy and rich w/half and half and cheese. Perfect seasoning, just the right amount of smokiness and touch of spice from cayenne. Loved it!
By dcgardne
on August 08, 2011
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I have served this several times now and get absolute raves on it! I generally add a bit more onion and cheese as it is so mellow you hardly notice. I am always asked for the recipe as everyone thinks I spent much more time on it than I actually did. I often double the dose so I have some extra "just for me." Certainly not low calorie but well worth it.
Read all 16 reviews