by CottageGourmet
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my 18 recipes »
A&M's Testing Notes:
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Expand4 ears grilled corn on the cob Ask a question about this ingredient
1 red, ripe jalapeno Ask a question about this ingredient
4 scallions Ask a question about this ingredient
1 cup half-and-half Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Preheat oven to 350º.
Ask a question about this stepCut the kernels from the cobs -- you should have about 2 1/2 - 3 cups. Cut the jalapeno into 1/4" dice (use gloves if you're sensitive). Chop off all but 2" of the green part of the scallions; cut them lengthwise, then slice into thin half-moon pieces.
Ask a question about this stepBeat the eggs, then stir in the half-and-half and salt.
Ask a question about this stepMix everything except the cilantro together, and put into a buttered casserole. Set the casserole into a larger dish, put into the oven and pour hot water into the larger basin to create a water bath.
Ask a question about this stepBake for about 45 minutes or until the center is no longer jiggly and wet. Garnish with cilantro and serve.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
