Corn on the cob in the middle of summer is sweet and juicy and perfect. I like it best simply prepared, just grilled in the husks for 10-15 minutes, until the outside starts to get brown and the kernels get steamed. Good corn may not even need butter or seasonings. But I’m also a big fan of corn cooked with milk and eggs into individual custards.
Here’s a great recipe from Cooking Light that my mom has used for years, and that I always look forward to enjoying 🙂
Fresh Corn Custards
- 3 cups fresh corn kernels (about 6 ears), divided
- 2 cups 2% reduced-fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs, lightly beaten $
- Cooking spray
- Fresh chives (optional)
Preheat oven to 350°.
Bring 2 cups corn and milk to a simmer in a large saucepan over medium heat; cook 20 minutes, and cool. Pour corn mixture into a blender or food processor; process until smooth. Strain mixture through a sieve over a large bowl. Discard solids. Add salt, pepper, and eggs to corn mixture; stir well with a whisk.
Divide remaining 1 cup corn evenly among 6 (6-ounce) ramekins generously coated with cooking spray, and top each with 1/3 cup corn mixture.
Place the ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or until the center barely moves when the ramekin is touched. Remove the ramekins from pan, and cool for 5 minutes on a wire rack. Invert custards. Garnish with fresh chives, if desired. Enjoy!