Chili Corn Custard Solo Recipes

Steps:

• split 1 tbsp of butter between four 5 or 6 ounce custard cups and butter insides well.
• use breadcrumbs to coat insides of all four dishes completely.
• with a serrated knife, cut the corn kernels off of the cobs and place into a 2 cup glass measuring cup (there should be about 1 cup of corn).
• add 1 tbsp of butter, cover with wax paper and cook in microwave on high for 2-3 minutes or until butter is just melted.
• in large bowl combine eggs and cornstarch with whisk until smooth.
• add half and half, sugar, salt, cayenne, pepper, cheese,1 tbsp chives and the corn butter mixture.
• stir untill combined.
• divide in custard bowls.
• place bowls 1 inch apart in microwave.
• cook, uncovered on medium for 10 to 14 minutes or until custards are firm and a knife inserted close to the center comes out clean (rearrange cups if needed after 5 minutes).
• let stand for 5 minutes.
• meanwhile place ramaining 2 tbsp of butter, chives, mushrooms, parsley, and lemon juice in a 2 qt microwaveable casserole dish and cook, uncovered on high for 2-4 minutes, stirring after one minute.
• to serve run a thin knife around the edge of each cup, turn out onto four small plates and spoon mushroom mixture around each.

Steps:

• Preheat oven to 350 degrees.
• In a food processor or blender, combine corn, cheese, eggs, cream, sugar, baking powder, salt, pepper, and nutmeg.
• Process briefly until corn is just broken down.
• Pour into a buttered 4-cup baking dish. Bake for 35 to 40 minutes, until lightly browned.

Steps:

• Stir corn, eggs, cheese and bell pepper together.
• Combine flour, sugar and spices; add to corn mixture.
• Stir in half and half.
• Spoon into a greased 1 1/2 qt baking dish.
• Set baking dish in a deep pan and add 1 inch hot water to outer pan.
• Bake in a preheated 325 degree oven for 1 hour, 20 minutes or until a knife inserted in the middle comes out clean.

Steps:

• Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
• Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
• Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.

Steps:

• Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
• Preheat oven to 350°F. Spray 8x8x2- inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
• Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. do ahead Custard squares can be made 2 hours ahead. Let stand at room temperature.
• Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

Steps:

• Heat 1 1/2 tbsp oil in heavy skillet over medium-high heat. Add finely chopped onion and saute until soft and beginning to brown, stirring often, about 12 minutes. Cool.
• Preheat oven to 350 degrees. Spray 8x8x2" square metal baking pan with nonstick spray.
• Whisk flour, cornmeal, baking powder, and salt in small bowl.
• Blend sharp cheddar cheese and crumbled queso fresco cheese together in medium bowl. Whisk egg, 1/3 cup of blended cheeses, 1/2 cup sour cream, creamed corn, and remaining 2 tbsp oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeno and caramelized onions. Transfer batter to prepared pan, Sprinkle remaining 1/3 cup of blended cheeses over top.
• Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. Can be made 2 hours ahead. Let stand at room temperature.
• Cut into 1" squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.