Fresh Corn-Ham Tart With Jalapeno Cream |
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Prep Time: 18 Minutes Cook Time: 25 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Tasty with summer corn, but you can use frozen after thawing. From a Food Blog with my changes. Ingredients:
1/4 cup sour cream |
2 teaspoons fresh lime juice |
1/2 small jalapeno, minced |
1 teaspoon water |
2 teaspoons canola oil, divided |
1 1/2 cups chopped onions |
1/2 small jalapeno, minced |
1 cup chopped cooked ham or 1 cup cooked sausage |
3 1/2 cups fresh corn kernels |
3 garlic cloves, minced |
2 cups water |
1/2 teaspoon salt |
3/4 cup stone ground cornmeal |
3 ounces shredded mozzarella cheese, divided |
2 eggs, beaten |
2 tablespoons chopped fresh cilantro |
Directions:
1. In a small bowl, whisk together sour cream, lime juice, chipotle and water until combined - cover and chill.
2. Preheat oven to 400 degrees F.
3. In a 10 cast-iron skillet, heat 1 teas. oil over medium-high.
4. Add onion to pan; cook until softened, about 5 minutes.
5. Stir in chopped chile; cook 5 minutes. Add ham/sausage; add corn and garlic to pan; cook until lightly browned, about 5 -8 minutes.
6. Scoop corn mixture into a medium bowl; add cornmeal and eggs; and mix well.
7. Wipe pan dry; lightly coat with remaining teas. oil.
8. Pour 1/2 mixture into the oiled skillet and spread evenly.
9. Scatter 1/2 cheese over top; spread remaining corn mixture on top.
10. Scatter remaining cheese on top.
11. Bake until lightly browned, about 25-30 minutes.
12. Remove and let stand 5-10 minutes before cutting into wedges.
13. Sprinkle with cilantro.
14. Serve each wedge with a spoonful of the jalapeno cream.
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