It's finally time to post my fresh corn, green chile flan bake. Corn is now at its peak and the Anaheim chile bush in the garden was falling over this morning with so many peppers.
I decided to bake the flan in one big dish this time, leaving the peppers whole with the stem end intact. I think this gives it a more rustic look and is less fussy than individual ramekins. This flan makes a great accompaniment to anything from the grill or as an easy breakfast main dish with some sausages and tortillas on the side. Enjoy!
Fresh Corn, Green Chile & Goat Cheese Flan
2 cups cream
2 ears fresh corn, kernels stripped off and half of the kernels puréed
5 large, fresh Anaheim green chiles, blackened, skin removed & seeded, stem end on
1 5 oz chub of goat cheese
1 cup jack cheese, grated
pinch Mexican oregano
1/2 tsp salt and 1/4 tsp fresh ground pepper
spray oil for the casserole
Preheat oven to 350 degrees. Spray a six cup casserole dish with non-stick spray. Lay the peppers in the bottom of the dish. Beat eggs with salt pepper and oregano then mix in the cream. Add the whole kernel and puréed corn and grated jack cheese, stir. Pour over the peppers and then crumble the goat cheese over the top. Bake for 45 minutes until puffy and slightly browned. Serve warm. Serves 6 - 8 as a side.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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