- 3 crisp bacon strips, chopped into small bits
- ⅓ cup of flour
- 4 fresh ears of sweet corn
- 3 tablespoons of butter
- 4 eggs at room temp
- 1 ounce shredded cheddar
- 1 Poblano chili
- ¼ teaspoon cream of tartar
- whole milk
- 4 tsp bread crumbs
- First, roast the Poblano over a gas burner until all the skin is
blistering. Peel the skin and then remove the seeds so you can proceed
to finely mince. You will only be using half of the minced poblano for
- Using a large knife, cut the kernels off the ears of corn and put
them in a blender. “Milk” the corn cobs until the milk rises high enough
to just barely cover the kernels and then blend until smooth. When
done, remove solids by pouring through a strainer. If necessary, add
milk until you have 1 1/3 cups of this liquid mixture. In a skillet,
heat the butter until melted, and mix in the flour until combined.
Continue cooking on medium heat, being sure to whisk until lightly
blonde in color. Now pour in the corn mixture, simmer, and allow to
thicken. Meanwhile, separate the egg yolks from the egg whites. When the
corn mixture has thickened to a light paste, remove the skillet from
heat, and quickly whisk the egg yolks in as well as the bacon, cheddar,
and the minced Poblano. Lightly salt the mixture to taste.
- In a bowl, mix together the cream of tartar and the egg whites. Beat
until stiff peaks just form, do not overbeat. Fold in a third of the
beat whites into the corn mixture. Gently add the remaining whites until
just combined with the corn mixture and there are no white streaks.
Butter 2 15 ounce ramekins, and use the bread crumbs to coat the bottom
and sides of the ramekins. Place the ramekins on a baking sheet and
split the batter between the ramekins.
- Preheat the stove to 375 degrees and place the baking sheet with the ramekins on a middle rack in the stove. Bake for 10 mins before lowering the heat to 350 degrees and proceeding to cook for another 16 mins. When coming out of the stove, the centers should be slightly jiggly. Serve immediately.
Photo Credit: http://www.flickr.com/photos/djwtwo/