This is the easiest side dish I've ever made. I'm definitely going to keep it in mind for Thanksgiving because something about it tends to make me think of the holiday. And of course as a foodie, it is my favorite holiday. When you roast corn, it takes on a sweet flavor. Sweet corn and minty basil equals yum! This dish was so good that I ate the whole batch in one night. If you're going to use it as a side dish, this recipe will yield enough to feed 8 people or more.
INGREDIENTS
6 Ears of Corn
1 C. Fresh Basil, chiffonade
3 Tbsp. Flour
1 Tbsp. Sugar
1 C. Milk
1 C. Heavy Cream
4 Eggs, beaten
1/4 tsp. Salt
Preheat the oven to 350 degrees. Do not shuck the ears of corn. Place the six ears of corn in the oven and roast for 30 minutes. Set aside to cool, then shuck the corn.
Using a knife, cut the kernels off the cob. Pulse about half of the corn in a food processor until coarsely chopped. Transfer the processed corn to a mixing bowl and stir in the basil, flour, sugar, salt, and unchopped corn.
In a separate bowl, lightly beat the eggs and then add the milk and cream.
Combine the corn mixture with the egg mixture and stir to incorporate. Pour into a well buttered baking dish and bake on the center rack for 1 hour at 350 degrees. Let stand for about 20 minutes before serving.
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