Level: | Easy |
Total: | 55 min |
Active: | 30 min |
Yield: | 12 servings |
Ingredients
- Unsalted butter, for the ramekins
- 3/4 cup finely ground lime-flavored tortilla chips (about 4 ounces)
- 2 cups half-and-half
- 2 ears of corn, kernels cut off (about 1 cup)
- Kosher salt
- 3/4 cup shredded cheddar or Monterey Jack cheese (about 4 ounces)
- 4 large eggs
- 1 red jalapeno pepper, finely chopped (remove seeds for less heat)
- 2 scallions, thinly sliced
- 1/4 cup quartered cherry or grape tomatoes
- Pico de gallo, for topping
Instructions
- Preheat the oven to 375 degrees F. Butter twelve 4-ounce ramekins, then coat with ground tortilla chips (about 1/4 cup total). Combine the half-and-half, corn, the remaining 1/2 cup ground tortilla chips and 1 teaspoon salt in a medium saucepan over medium-high heat. Bring to a simmer and cook, stirring, until thick like pudding, about 2 minutes. Remove from the heat and whisk in 1/2 cup cheese.
- Meanwhile, beat the eggs in a large bowl with a mixer on medium-high speed until thick and fluffy, 5 minutes. Whisk in half of the corn mixture until combined. Fold in the remaining corn mixture with a rubber spatula, then fold in the jalapeno, scallions and tomatoes.
- Transfer the prepared ramekins to a baking sheet; divide the batter among the ramekins and sprinkle the tops with the remaining 1/4 cup cheese. Bake until the spoonbread is puffed and set, 20 to 25 minutes. Let cool 5 minutes. Top with pico de gallo.
Nutrition Facts
Serving Size | 1 of 12 servings |
Calories | 177 |
Total Fat | 12 g |
Saturated Fat | 6 g |
Carbohydrates | 10 g |
Dietary Fiber | 1 g |
Sugar | 2 g |
Protein | 7 g |
Cholesterol | 88 mg |
Sodium | 228 mg |