Baked Corn Tart
A pleasantly moist, delicious corn dish.
Servings: 4 to 6
Ingredients
- 5-6 ears fresh corn (or 3 cups drained, canned or thawed frozen corn kernels)
- 3 eggs well beaten
- ½ tsp salt
- ½ stick (¼ cup) unsalted butter, melted. (If you only have regular butter, just cut the salt above in half.)
Instructions
- Preheat the over to 350℉.
- Butter a 9-inch pie plate or an 8"x8" baking dish, or even 4 3-inch tart rings.
- If using fresh corn, cut the kernels from the corn cobs to make about 3 cups. You can use a mandolin or a big knife to cut the corn kernels off the cob. After cutting the kernels, make another pass using the flat of a knife blade to scrape the corn pulp and get all the milky juices. It makes a difference!
- Combine the corn with the eggs, salt, and butter. Mix well.
- Pour the corn mixture into the baking dish(es), and bake until just set in the center when touched, about 30-40 minutes. (I like to have a little brown on the edges.)
- Serve hot or at room temperature.Keeps very well in the fridge.
Notes
I sometimes ‘decorate’ the top with cut-up pimentos, if I want it to look less plain, and I want to give it a Mexican corn flair.
I really recommend using fresh corn for this recipe.
