ROASTING THE CORN and chiles brings out their hidden sweet flavors in this cheesy, rich dish. It makes a delicious main course accompanied by salad—and it is also a good choice for brunch.
SERVES: 4 TO 6
INGREDIENTS:
- Kernels from 6 ears corn (about 3 cups)
- 2 or 3 fresh green chiles, such as poblanos or jalapeños, seeded and diced
- 1 medium-size onion, diced
- 1 small red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 4 large eggs
- 8 ounces Monterey Jack cheese, grated (about 2 cups)
- 4 ounces sharp cheddar cheese, grated (about 1 cup)
- 2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the corn, chiles, onion, bell pepper, and garlic. Add the oil and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan.
- Roast for 25 to 30 minutes, until the vegetables are tender and lightly browned, stirring occasionally.
- Remove from the oven and reduce the temperature to 350°F. Lightly butter a 1½-quart gratin or soufflé dish.
- In a large bowl, beat the eggs. Add the roasted vegetables, cheeses, cilantro, and salt and pepper to taste. Transfer to the gratin dish.
- Bake for 25 to 30 minutes, until puffed and golden.
- This is best served immediately, while it is still hot and puffed, but it can also be served still warm.
