Fresh Corn Bites with Tarragon
Another recipe from the Simply Organic cookbook.
2 Cups cooked corn kernels (from 2 to 3 medium ears of corn)
2 large eggs, beaten
3 Tablespoons unbleached all-purpose flour
2 Tablespoons chopped fresh tarragon
¾ teaspoon sweet paprika
⅛ scant teaspoon nutmeg
Freshly ground black pepper
1 Cup heavy cream
- Preheat the oven to 375°F. Lightly oil 18 mini muffin cups (1 or 2 pans)
- Put the corn in a medium bowl and, using a fork, mash to bring out the juices and pulp. Alternately, put the corn in a food processor, process and transfer to a bowl.
- Stir in the eggs, flour, tarragon, paprika, and nutmeg and season generously with salt and pepper. Whisk in the heavy cream and continue whisking until well blended.
- Place the muffin pan in a jelly roll pan and place in the oven. Pour about 1½ cups water into the jelly roll pan. Bake the muffins for about 10 minutes or until they are puffed and rounded and a wooden pick inserted in the center comes out clean.