1.0 – 1 reviews • Gluten Free
| 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 |
