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Instructions
Heat oven to
350F. Coat a two quart baking dish with non-stick cooking spray.
Microwave 2 large ears of corn in the husk for 6 minutes, then cut/strip
the kernels off. Add them, the milk, and butter to a blender and
run until perfectly smooth.
Into the mixer bowl with paddle attached add eggs and sugar and
beat at medium speed until lightened (about 3 minutes). Add flour,
salt, and baking powder and continue beating for another 3
minutes. Stir in the cream and blender contents and mix until combined.
Bake at 325F until lightly browned, puffed up, and just set in the
center, around 40 minutes depending on oven. Let cool for 20
minutes before serving. Will be silky smooth if blended enough.
See note.
Toppings
that go well with it to bring a Mexican Street Corn flavor are
Coteja Cheese, Lime Juice, Paprika, and Chile Powder.
Notes - This
is a custard and custards curdle at 185F. It's best to check the
temperature rather than going by the "jiggle method".
The top may brown too much depending on the oven so if it is
getting more than lightly tan lay a piece of foil over it to
finish baking.
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