FIRE-ROASTED CORN FLAN
From Fiesta on the Grill by Daniel Hoyer, 2006 Gibbs Smith Publisher

A simple yet satisfying comfort food; I adapted my Grandma Hoyer’s recipe for scalloped corn by fire roasting the ears and adding chiles, herbs and cheese. Flan is an egg custard of Spanish-Moorish origins that is usually sweetened and served as a dessert popular throughout Latin America; however, this reinterpretation as a savory casserole dish may start a new tradition. This recipe may also be prepared wrapped in corn husks like tamales and grilled or steamed for a contemporary Southwestern twist.

Serves 6 to 8
• 41⁄2 cups fire-roasted fresh corn kernels, 5 to 6 ears (see note)
• 3 oz unsalted butter
• 1⁄2 cup green onions thinly sliced
• 1 clove garlic, peeled and minced
• 4 large eggs, well beaten
• 11⁄2 cups heavy cream
• 11⁄2 tsp arrowroot powder or cornstarch
• 1 cup Monterey jack, Mexican queso asadero, queso quesadilla, cheddar or fontina cheese, grated (you may replace 1⁄3 of the above cheeses with Cotija, romano, parmesan or asiago for a sharper flavor)
• 1 tbsp chopped fresh marjoram or sage or 1 tbsp toasted dry Mexican oregano
• 1 to 2 tbsp chipotle chiles in adobo, minced OR 1⁄3 cup chopped, roasted New Mexican green or poblano chiles
• 1 tsp salt
• Black pepper to taste
• 1⁄2 cup breadcrumbs or finely crushed corn tortilla chips (omit the butter for the breadcrumbs in step 3 if using chips)

1. Preheat oven to 350 F.

2. Puree half the corn with 1⁄2 cup of the cream, the cornstarch and the chipotle in a food processor. (If using chopped green chiles, stir them in during step 4).

3. Melt the butter and combine 1⁄3 of it with the breadcrumbs. In the pan with the remaining butter, add the green onion and sauté for 2 minutes, add garlic and herbs and cook for 2 minutes more.

4. Place all of the corn, onions and garlic in a bowl and mix well. Stir in eggs, remaining cream and cheese. Season with salt and pepper.

5. Pour into a lightly buttered 9- by-13-inch baking dish, or 8 individual oven-proof ramekins or soufflé cups. Sprinkle with breadcrumbs and Bake 40 to 50 minutes for the pan (25 to 35 minutes for ramekins), until the topping is golden brown and the flan is set but not overly firm (it should wiggle a little when shaken).

Variation: To make grilled tamales soak 12 to 18 corn husks in warm water until soft and pliable. Place about 3 tbsp of uncooked flan mixture (omit the breadcrumbs) in the center of each husk. Carefully fold to seal in the flan and secure with a strip of cornhusk or twine. Place on grill over low or indirect heat, loosely cover with foil or an oven-proof lid or pan to trap the heat and moisture, and cook for about 25 to 35 minutes, turning several times during cooking. (These tamales may also be steamed for 45 to 60 minutes until firm).

NOTE: If fresh corn is not in season, you may use good quality frozen kernels. Rinse the corn kernels under cold water until thawed, then place on a lightly-oiled baking sheet in a 425 degree oven for 8 to 10 minutes until they show a slight golden-brown color around the edges.

Chef Daniel Hoyer teaches recreational cooking classes, leads culinary tours to Mexico and Southeast Asia and is the author of Culinary Mexico and Fiesta on the Grill. His next book, Culinary Vietnam is forthcoming. You can learn more about Hoyer's culinary adventure tours at www.welleatenpath.com.