The more I hear of the politics behind corn, the less I like, but it is hard to beat the sweet taste of a few ears grown by someone you know. This week our corn came from Grant and Jonikka and it was the best I’ve tasted for a long time. In honor of these sweet ears, I went hunting for great fresh corn recipes.
Epicurious came through with a Bon Appetit quiche recipe from August of 2000. Credit is due the Mainstay Inn in Cape May, New Jersey: they shared this recipe with the magazine.
Fresh Corn Quiche
6 Servings
3 large eggs
1/2 small onion, coarsely chopped
1 TBS all purpose flour
1 TBS sugar
1 tsp salt
1 1/3 cups half and half
3 TBS butter, melted
2 cups fresh corn kernels (cut from several ears) or frozen, thawed
2 deep-dish frozen pie crusts, thawed
Directions: Preheat oven to 375 F. Combine first five ingredients in processor and blend until onion is finely chopped. Add in half and half and melted butter, pulse to blend. Transfer to a bowl and mix in corn. Pour into crusts. Bake until filling is slightyly puffed and top is golden, about 50 minutes. Transfer to a rack to cool slightly before serving warm.
Notes: The orignal Mainstay Inn recipe called for a single deep dish crust. I had enough filling for two 9-inch crusts and so I divided the recipe and baked both. I also added two slices of cooked and crumbled bacon and served the quiche with sauteed mushrooms for those who wanted them.
If you have some of your own corn or something from the Farmer’s Market, this quiche would make for a great dinner with a salad or fruit. Throw in a slice or two of toast just to make Atkins turn over in his grave.
The Feast would love to post other great uses for fresh corn. If you’ve got a few, please share.
