Creamy Corn Gratin
Ingredients
- ½ tablespoon unsalted butter at room temperature
- ½ cup whole milk
- ½ cup Cacique Crema Mexicana Agria Grade A Sour Cream
- 2 cups corn kernels canned or fresh (if using canned corn, drain water. If using fresh, remove hair)
- 3 large eggs at room temperature
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon baking soda
- 1 cup shredded provolone cheese optional
- ½ cup shredded Parmesan cheese or more
Instructions
- Preheat the oven to 375 degrees F. Butter a 1.5-quart gratin dish and set aside.
- In a blender or food processor, blend or process well the milk, crema, and corn kernels together until smooth. Add the eggs, flour, salt, pepper, and baking soda blending or processing a few times just until obtaining a homogeneous mixture. Stir in shredded provolone cheese if desired.
- Pour the mixture into the buttered gratin dish, and sprinkle Parmesan cheese over the top of the dish.
- Bake for 30-35 minutes, or until golden brown on top. Serve hot and enjoy as a side dish!
Recipe Notes
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