Best Chile Corn Custard Squares Recipes

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CHILE-CORN CUSTARD SQUARES



Chile-Corn Custard Squares image

Provided by Diane Rossen Worthington

Categories     Cheese     Side     Bake     Sauté     Vegetarian     Cinco de Mayo     Corn     Summer     Jalapeño     Party     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream plus additional for Garnish
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles
Tomato salsa (for garnish)

Steps:

  • Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
  • Preheat oven to 350°F. Spray 8x8x2- inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
  • Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. do ahead Custard squares can be made 2 hours ahead. Let stand at room temperature.
  • Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

CHILE-CORN CUSTARD SQUARES



CHILE-CORN CUSTARD SQUARES image

Categories     Cheese     Corn

Yield 6 Squares

Number Of Ingredients 13

3½ Tbsp vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
¼ cup all purpose flour
¼ cup cornmeal
½ tsp baking powder
¼ tsp salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
½ cup sour cream plus additional for garnish
½ cup canned creamed corn
2 Tbsp minced seeded jalapeño chiles
Tomato salsa (for garnish)

Steps:

  • Heat 1½ tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool. Preheat oven to 350°F. Spray 8x8x2-inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, ½ cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeno and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over. Bake until puffed and tester inserted into center cones out clean, about 35 minutes. Cool completely. DO AHEAD: Custard squares can be made 2 hours ahead. Let stand at room temperature. Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

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