Fresh corn is fire roasted then cut from the cob to create this deliciously creamy side dish. Fire roasting the corn and adding a little chipotle really wakes up the flavor - try it with chicken, turkey, or game birds.
1 Preheat the oven to 375°F
If Corn Is Canned or Frozen Skip the Next TWO Steps
1 Melt 2 tablespoons of butter in a cast iron skillet.
2 Add the corn - cook, stirring often, about [timer minutes=0]3 minutes.[/timer] Set aside.
3 Melt remaining butter in a saucepan. Add the onion and saute a minute or so.
4 Add the flour, sugar, chipotle, pepper, and salt - cook about [timer minutes=0]2 minutes[/timer] stirring constantly.
5 Whisk in the evaporated milk and cream until mixture is smooth.
6 Cook until it thickens. Remove from heat and set aside.
7 Beat the eggs in a large bowl.
8 Whisk in a half cup of the hot milk mixture to temper the eggs.
9 Add the remaining milk mixture.
10 Stir in the corn.
11 Pour into a greased baking dish.
12 Bake at 375°F for [timer minutes=0]30 minutes[/timer] - or until firm.
13 Let stand [timer minutes=0]5 minutes[/timer] before serving.
