(Originally posted in June 2011 - worth a second look!)
Ok. I know what you're thinking. I only make food that looks like pie! Maybe I should make a fritatta soon too! This was just a happy accident - really! Changing the subject ...
Nothing says summer like fresh fruit and vegetables. Corn is one of those lovely vegetables that even kids like to eat. I remember an uncle eating 8 ears of corn in one setting at a family gathering. I bet he was hurting later! Sometimes I think I could eat corn in everything from salads to soups, casseroles, puddings, main courses and salsa. You can eat it baked, boiled, grilled, popped or microwaved, it doesn't matter. Corn is delicious especially when it's crispy fresh and gives you a little snap when you take a bite. This corn was so sweet it could be eaten plain.
How can anyone resist a fresh ear of corn ... on sale? We've had a few recipes featuring corn over the last two weeks. Get it while you can. This was a very nice recipe, made with fresh basil and fresh corn, it was very filling and satisfying, and so darn tasty!
For this recipe you will need about 3 ears of corn. Shuck the corn removing any silk. Scrub well under cool water removing any bad spots.
My friend Sarah at The Smart Kitchen, recently posted helpful instructions about how she picks a good watermelon. I can't wait to give her tips a try. Corn also has some clues. Check for corn that has uniform sized kernals, with kernals in a straight row. I'm not sure why this makes a difference but it does.
Using a very sharp knife, cut the kernals off the cob.
But don't stop there! Using a potato peeler, scrape the rest of the corn milk into the pile.
See the difference in the cob that has been scraped and the area still to be removed? I think this milky part really makes it taste great.
Measure your corn and gather the other ingredients. You'll need eggs, light cream (or half and half), fresh basil, cornmeal, flour, butter, sugar, salt, pepper and fresh tomatoes for a garnish.
Cream the softened butter with a mixer for about 30 seconds.
Add the sugar and salt and one of the eggs. Beat until well combined.
Add the cornmeal and flour and mix until a soft dough forms.
Form the dough into a disk and cover with plastic wrap. Refrigerate for 30 minutes or until easy to handle.
Preheat the oven to 350 degrees. Lightly press the dough on the bottom and up the sides of a 9-inch tart pan sprayed lightly with Pam. Line the crust with a double thickness of foil and bake for 10 minutes. Remove foil and bake for 4-5 minutes or until pastry is set.
While baking the crust, whisk together the last two eggs and light cream. Stir in the corn, basil, salt and pepper.
Pour egg and corn mixture into the prebaked crust.
Bake for 35-40 minutes or until set. Let tart rest for 10 minutes before serving.
Top with fresh diced tomatoes and fresh snipped basil.
This was even good left over the next day. Top with salsa or peppers and maybe a little green onion. So delicious!
Fresh corn and basil tart
(adapted from a recipe in the Better Homes and Gardens All-Time Favorites Cookbook)
1/3 cup butter, softened
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup yellow cornmeal
2/3 cup all-purpose flour
1 cup half-and-half or light cream
1 1/2 cups fresh corn kernals (about 3 ears of corn)
1/2 cup coarsley snipped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Chopped tomatoes and snipped fresh basil (optional)
In a medium mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until combined. Beat in 1 of the eggs until combined. Add cornmeal and flour and mix well. Form dough into a disk and wrap in plastic wrap. Refrigerate for 30-60 minutes or until easy to handle.
Preheat oven to 350 degrees. Lightly press dough on the bottom and up the sides of a 9-inch tart pan. Line crust with a double thickness of foil and bake for 10 minutes. Remove foil and bake an additional 4-5 minutes or until pastry is set.
In a medium mixing bowl whisk the remaining 2 eggs with the light cream. Stir in corn, 1/2 teaspoon salt and the pepper. Pour over crust and bake for 35-40 minutes. Let stand 10 minutes before serving. Sprinkle with tomato and additional basil and enjoy!
Thanks so much for stopping by! I'll have one more corn post this week so please check back on Friday!