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Chili Corn Custard (Solo)

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“As a solo chef, I always enjoy single serving recipes that not only work well but are healthy and nutritious as well Not only is this great as presented, several variations offered as well. Serve this with a green salad for a quick and effortless supper or brunch.”

Ingredients Nutrition

  • 12 teaspoon canola oil
  • 34 cup fresh corn (thaw frozen corn first) or 34 cup frozen corn (thaw frozen corn first)
  • 1 egg
  • 12 teaspoon chili powder
  • 1 pinch salt
  • hot sauce (to taste)
  • 12 cup evaporated skim milk or 12 cup low-fat milk or 12 cup nonfat milk
  • 1 tablespoon nonfat dry milk powder (optional)
  • 2 tablespoons onions, finely minced
  • 1 tablespoon roasted red pepper, finely chopped
  • Possible add-ins (choose 1)
  • 1 slice Canadian bacon, cooked crisp and diced (optional)
  • 2 tablespoons cheddar cheese, grated (optional)
  • 1 tablespoon finely chopped canned green chili, if using omit chili powder (optional)
  • 4 small canned shrimp, if using omit red peppers and chili powder (optional)


  1. Place oven rack in the center. Heat oven to 350 degrees.
  2. Grease a 2 cup casserole dish with the canola oil.
  3. Add the corn (fresh or thawed frozen) to the bottom of the dish. If you are using one of the optional ingredients, mix with corn and add at this step.
  4. In a small bowl beat together the egg, chili powder, salt and hot sauce. Make sure the eggs are well blended with no streaking of whites or yolks.
  5. If you are using non-fat milk mix in the dry milk powder checking that there are no lumps. Beat the milk into the egg mixture.
  6. Add in the roasted red peppers and minced onions to the custard mix. Pour custard over the corn and any additions you may have added.
  7. Bake for 25 to 30 minutes. Custards should be puffed but just barely set in the centers. Remove from oven and let stand for 5 to 10 minutes. Custard will set up during this time.
  8. For Vegetarian do not use the ham or shrimp options.

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