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Wednesday, July 31, 2013

Corn, Corn, Corn

I know I write a lot about the beautiful rural country side in this upper Hudson Valley/Berkshires region where my bed and breakfast, the Inn at Green River, is located.  How is this for a serene view of a corn field at sunset?

Photo Courtesy B. Docktor

Right now, in the height of summer, the corn is high in many fields ...both "cow" corn to be fed to the cows, and sweet corn for we humans. Actually I think this is probably cow corn. For more gorgeous photos of our countryside, see B. Docktor's website.

Photo Courtesy B. Docktor

With the native corn just starting to come into the markets, I was inspired to make corn flan as a side dish for today's breakfast.

Here's the recipe, which I learned during a B&B conference cooking demonstration given by the owners of the Inn at Meander Plantation.

Start with 3-4 ears of fresh corn cut from the cob, which should give you about 2.5 C of corn. Whisk 4 eggs, 1/2 C heavy cream, 1/2 tsp salt together. Add a 1/2 C grated cheese (cheddar or Monterey Jack)and the corn and stir until blended. Add chopped chives, tarragon, white pepper and salt to taste. Pour the mixture into a 9' x 9" baking dish that has been sprayed with Pam. Bake for 30-35 minutes in a 400 degree oven until the custard is set.

I like to serve this corn flan as an accompaniment to omelettes and frittatas in the summer. Do plan to visit us before summer's end to enjoy this flan. And if you are traveling to Virginia, I highly recommend a stay, and perhaps a cooking class at the Inn at Meander Plantation!

1 comment:

  1. Corn is good for health as it is a good source of protein; it has 9.4g of proteins per 100g. It is especially good for vegans/vegetarians because it can be easily complemented with some legumes, such as lentils or beans, to form complete source of protein. Vegetarians/Vegans don’t need to consume them together: if legumes and corn are consumed within an interval of couple of hours, they will provide complete source of protein.