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Fresh Corn-Ham Tart With Jalapeno Cream

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“Tasty with summer corn, but you can use frozen after thawing. From a Food Blog with my changes.”
READY IN:
43mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, whisk together sour cream, lime juice, chipotle and water until combined - cover and chill.
  2. Preheat oven to 400 degrees F.
  3. In a 10" cast-iron skillet, heat 1 teas. oil over medium-high.
  4. Add onion to pan; cook until softened, about 5 minutes.
  5. Stir in chopped chile; cook 5 minutes. Add ham/sausage; add corn and garlic to pan; cook until lightly browned, about 5 -8 minutes.
  6. Scoop corn mixture into a medium bowl; add cornmeal and eggs; and mix well.
  7. Wipe pan dry; lightly coat with remaining teas. oil.
  8. Pour ½ mixture into the oiled skillet and spread evenly.
  9. Scatter 1/2 cheese over top; spread remaining corn mixture on top.
  10. Scatter remaining cheese on top.
  11. Bake until lightly browned, about 25-30 minutes.
  12. Remove and let stand 5-10 minutes before cutting into wedges.
  13. Sprinkle with cilantro.
  14. Serve each wedge with a spoonful of the jalapeno cream.

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