Roasted Corn Custard

Perfect As A Side Dish Or Just Add Some Ham For An Entree!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20-25 minutes

1 cup frozen roasted corn kernels, thawed
1/4 cup red onions, diced
1/4 cup pickled jalapeno peppers, diced
1 tbsp cilantro, minced
1 tsp garlic, pressed
2 tbsp sour cream
1/2 stick butter, melted + greasing
1/2 tbsp + 2 tsp Bisquick
1/2 cup Mexican blend cheese, shredded
1 cup whole milk
3 eggs
1/2 tsp salt
1/8 tsp pepper
Cooking Tools
2 medium mixing bowls
2 medium Ramekins
sheet pan

Preheat oven 400 Degrees F.  In one mixing bowl, add; roasted corn, red onion, jalapeño and coat with 2 tsp of Bisquick.  In the second mixing bowl, add; milk, 1/2 tbsp Bisquick and whisk until no lumps.  Add in eggs, sour cream, garlic, cilantro, melted butter, cheese, salt and pepper, whisk until well blended.  Stir in corn mixture into the egg mixture, mix well.  Place corn, egg mixture into greased ramekin bowls.  Place bowls on a sheet pan and bake for 20-25 minutes.
Serves 2

Leave a Reply

%d bloggers like this: