Chile Corn Custard Squares Food

CHEF JOHN'S CREAMY CORN CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
• Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
• Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
• Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
• Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
• Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH

Steps:

• Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.

CHILI CORN CUSTARD (SOLO)

Steps:

• Place oven rack in the center. Heat oven to 350 degrees.
• Grease a 2 cup casserole dish with the canola oil.
• Add the corn (fresh or thawed frozen) to the bottom of the dish. If you are using one of the optional ingredients, mix with corn and add at this step.
• In a small bowl beat together the egg, chili powder, salt and hot sauce. Make sure the eggs are well blended with no streaking of whites or yolks.
• If you are using non-fat milk mix in the dry milk powder checking that there are no lumps. Beat the milk into the egg mixture.
• Add in the roasted red peppers and minced onions to the custard mix. Pour custard over the corn and any additions you may have added.
• Bake for 25 to 30 minutes. Custards should be puffed but just barely set in the centers. Remove from oven and let stand for 5 to 10 minutes. Custard will set up during this time.
• For Vegetarian do not use the ham or shrimp options.

CHILE-CORN CUSTARD SQUARES

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.

KETO CHILE-CHEESE SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with nonstick spray.
• Whisk eggs and milk together in a small bowl.
• Layer 1/2 of the Cheddar and 1/2 of the Monterey Jack in the prepared pan. Sprinkle chile peppers over top, then layer with remaining cheese. Drizzle egg mixture over cheese.
• Bake in the preheated oven until set, 30 to 35 minutes. Cool for 15 minutes before cutting.

CHILI-CORN CUSTARD SQUARES

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.

CHEESY CORN SQUARES

Steps:

• In a large bowl, combine the first seven ingredients. Stir in eggs, corn, ricotta, onion, Parmesan, oil and 1-1/2 cups of mozzarella; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with paprika and remaining mozzarella. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Cut into small squares.