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|4 cups||corn kernels (cut from fresh ears of sweet yellow or white corn)|
|1 3/4 cups||milk, warm|
Cut whole corn kernels off the cobb until you have 4 cups of corn (6-8 ears). Set aside the corn and scrape the cobs with the back of a knife to get the “corn milk”. Add the corn milk to the warm milk.
|1/2 cup||flour, all purpose|
|1 1/2 teaspoons||sugar|
Melt butter in a medium sauce pan, Add flour, sugar and salt. Stir with a wooden spoon over medium-low heat for 3-5 minutes. Place mixture into a mixing bowl, add milk to butter & flour mixture a little at a time, stirring to make sure it is smooth, until all the milk is added. If needed, use a whisk.
|3 each||eggs, large, beaten|
Add the beaten eggs to the milk mixture.
|2 cups||leeks, thinly sliced|
|1 teaspoon||thyme, fresh, chopped|
|3 each||small red chili peppers, thinly sliced, seeds removed|
Place butter, leeks, chilis and thyme in a small sauce pan over medium heat. Cover and cook for 5 minutes until the leeks and chilis are soft. Remove cover, add corn kernels. Stir, cover again and cook for an additional 5 minutes. Add the cooked vegetable mixture to the milk mixture. Taste and adjust seasoning with salt and white pepper.
Lightly coat the inside of an 8-10” cast iron skillet with non-stick spray. Pour mixture into the skillet.
Bake in a pre-heated 375 degree oven for approximately 30 minutes, or until it is lightly puffed in the center and no longer liquidy. Allow to cool slightly before serving.
This dish can be made earlier in the day or the day before and re-heated.
Chef Bruce Riezenman