This is a great accompaniment to almost every recipe in this book because it offers a sweet counterpart to most of the spicy and tangy flavors found in other recipes. And because the ingredients needed are found in most pantries, the batter can be whipped up in a moment’s time and left to bake unattended.
|5||cups fresh corn kernels (about 8 ears fresh corn) or 5 cups frozen corn kernels, defrosted (see Note)|
|4||large eggs, separated|
|4||Tbsp. unsalted butter, melted|
|1||tsp. baking powder|
Frozen corn works just as well as fresh corn and is preferable during the winter when corn is not in season. If you are using frozen corn, measure the amount needed before defrosting.
A food processor is the best equipment to use for this. You can put all the ingredients in at once and let it purée. A blender can also work; however, you may have to purée the corn in batches and scrape down the mixture with a rubber spatula.
While this recipe calls for a 9-inch square or round baking dish, you can go the extra mile and make individual tarts in 6-ounce ramekins. Reduce the baking time to 30 minutes. The individual tarts are ready when a skewer inserted into the centers comes out clean.
This content is from the book Simply Mexican by Lourdes Castro.
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