Doctor's Review: Medicine on the Move

October 22, 2017
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Fresh corn bites with tarragon

If you’re looking for a way to use up leftover steamed or grilled corn, this is it.

2 c. (500 ml) cooked corn kernels (2 to 3 medium ears of corn)

2 large eggs, beaten

3 tbsp. (45 ml) unbleached all-purpose flour

2 tbsp. (30 ml) fresh tarragon, chopped

¾ tsp. (3.75 ml) sweet paprika

1/8 scant teaspoon (0.5 ml) nutmeg

salt

freshly ground black pepper

1 c. (250 ml) heavy cream

Preheat the oven to 190ºC (375ºF). 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 with salt and pepper. Whisk in the heavy cream until well blended.

Place the muffin pan in a jelly-roll pan and place in the oven. Pour about 1½ cups (375 ml) 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 centre comes out clean. Makes about 18 bites.

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