Corn and Jalapeño Cheese Gratin

1 1/2 tbsp canola oil
1 1/2 tbsp unsalted butter plus extra for the baking dish
1 cup chopped onion
4 cups corn kernels (scraped from 6 or more ears)
2 tsp minced garlic
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp chipotle chili powder
4 large eggs
2 cups Half and Half
2 cups (6 to 7 oz) grated jalapeño pepper cheese
2 tbsp chopped cilantro

1.Arrange a rack at center position and preheat oven to 350 degrees F. Butter a shallow 2- quart oven-to-table baking dish.

2.In a large, heavy skillet over medium heat, heat oil and butter until hot, then add the onion and sauté, stirring, until slightly softened, 2 to 3 minutes. Add corn and cook, stirring often (but not continuously) until corn is lightly browned, about 8 minutes. Add garlic and stir 1 minute more. Remove from heat and stir in cumin, salt, and chipotle chili powder. Set aside for 5 minutes.

3.In a large bowl, whisk eggs and Half and Half together until blended. Stir in corn mixture, and all but 1/2 cup of the cheese. Mix well. Transfer to the baking dish. Sprinkle remaining cheese over the top.

4.Bake until a knife or tester inserted into the middle comes out clean, and top is lightly browned, 35 to 40 minutes. Remove and cool 5 minutes. (Gratin can be prepared 1 day ahead. Cool, cover, and refrigerate. Reheat, uncovered, in a preheated 350-degree oven 20 minutes or longer.)

5.To serve, sprinkle chopped cilantro on top in a horizontal line down the center of the gratin. Serve warm. Serves 6.

Copyright Betty Rosbottom 2023