I was wrong.
Previously I had stated that there was no such thing as a Corn Gratin. Many people pointed out to me otherwise. I now clearly recognize that there are more corn dishes than simply relishes, chowders and puddings. We also have Corn gratins, with cheese, cream and eggs, making light, creamy and fluffy, not unlike a corn pudding.
I stand corrected.
Seriously, it’s a decent recipe, especially if you’re looking for something a bit different. This would be a wonderful side dish to some chicken mole, or even an enchilada. Think Mexican when trying to find something to make with this dish.
- 6 Large eggs
- 3 cups half and half
- 3 jalapeÃ±o peppers, seeded, finely chopped
- 1 cup green onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 teaspoon salt
- 6 cups corn kernels, cooked
- 2 cups Monterey Jack cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1/4 cup cilantro, chopped
Preheat oven to 350Â°F.
Mix together eggs, half and half, jalapenos, green onion, cumin, chile powder and salt. Add corn and Monterey Jack cheese, blending well. Pour into greased 13×9 inch baking pan. Sprinkle top with cheddar cheese. Bake about 40 minutes, until top is golden brown. Sprinkle with chopped cilantro just before serving.
Makes 8 servings