Sunday, August 5, 2012

Mexican Corn Custard Bites

Living near the beach is a great thing. We have waves and sand about a block away. Plus there are cute surfer boys park right out side our front window. I am NOT complaining. However, we also have fog. Not all the time, but enough that it is really hard to grow veggies. As a kid living in the hot hot sun, we always had a big veggie garden. We grew (what seemed like) lots of corn. One year we also grew jalapeño peppers. When I saw this recipe it reminded me of the time that I dared my little sister to eat a raw jalapeño. I know what you are thinking...ouch! So, when I was making these corn bites I thought of her, and our summers as kids picking corn and double dog dares of jalapeño snacking!  
Simple ingredients. I spy two jalapeños.
Tons of chopped onions caramelized to sweet sweet perfection.
I decided to bake the whole thing in the skillet used to brown the onions. Keep it simple.
Topped of with a dollop (I love that word) of sour cream and some fresh (store bought) Pico de Gallo.
You could add more heat with some red pepper flakes or add some smokey bacon. The sky is the limit. Just don't make your sister eat the jalapeño. From experience that ends poorly. 

Mexican Corn Custard Bites
Adapted from Bon Appetit

3 & 1/2 Tbs vegetable oil, divided
1 large yellow onion, finely chopped
1/4 cup flour
1/4 cup yellow cornmeal
1/2 tsp baking powder
1/4 tsp salt
1 large egg
2/3 cup of shredded Mexican cheese blend. I used 1/3 cup of sharp cheddar cheese and 1/3 cup of crumbled queso fresco (To be honest I used more cheese, so I would say go with your gut on the measurements.)
1/2 cup sour cream / plus additional dollops for garnish
1/2 canned creamed corn
2 Tbs minced, seeded jalapeño pepper
Pico de Gallo or salsa for garnish

Heat 1 and 1/2 tablespoons of the veggie oil in a heavy skillet / cast iron pan, on medium high heat. Add the onion and cook until soft and brown. About 12- 15 minutes. Remove from skillet and cool.

Preheat oven to 350 F. Wipe out the remaining bits of onion in the skillet if you are using one, or spray and 8x8 pan with nonstick spray. 

Whisk flour, cornmeal, baking powder, and salt in a bowl. In another bowl whisk 1/3 a cup of the cheese blend, 1/2 cup of sour cream, creamed corn, and the remaining 2 tablespoons of oil in a large bowl. Add the flour mixture and stir to blend. Add the jalapeños and cooled caramelized onions. Transfer to the prepared pan or skillet. Sprinkle the remaining 1/3 cup of the cheese blend over the top.

Bake until it is puffed up and a cake tester comes out clean, about 30 to 35 min. Cool.

Cut into squares or small pie pieces if using a skillet. Top each bite with sour cream and then a small amount of Pico de Gallo.

The corn bites can be made ahead of time. I made mine the night before cut the and then placed them in an airtight container in the fridge over night. Brought to room temp before serving and then garnished with the sour cream and salsa. 

A great appetizer for a party or for any fun get together. You could even add meat and make it more of a hearty breakfast or dinner side dish! 

Have fun and Enjoy! 

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