| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 458 |
| Total Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 16 g |
| Cholesterol | 233 mg |
| Sodium | 566 mg |
Reviews
Over the top wonderful for Xmas dinner! Substituted Gruyère for cheddar and lightly whipped the egg whites for an extra pop.
Very good! A real show stopper. Learning to temper the eggs was a bit intimidating, but no problem now, since I’ve made this a few times.
This came out great! Perfect consistency like corn custard. When I make it again I will add a can of green chilis and a little more cayenne pepper
Excellent and easy
Made this along with A snake River Farms filet mignon
Easy enough to make and has good flavor. However the texture is not pleasing on the palate, too soupy. My husband enjoyed it on every level.
It came out great! Everyone loved it!
Any ideas as to what might happen if I make this as a casserole and take it to a dinner with me, instead of serving it right away?
Teriffic. Great consistency. Cooked up perfectly as described in exactly 35 mins. I didn’t have half & half on hand so substituted heavy cream diluted with some skim milk. Also added a seeded tomato for color and would add fresh basil next time. Winner recipe.
~ Jeanne in IL
~ Jeanne in IL
I love love this recipe!! I use extra fresh corn from the cob and use fat free half & half. So delicious its sinful!!
This was a great recipe, tasty, easy, and my guests loved it. I plan on serving it to my family for Easter brunch.