More Corn

One of the most comforting ways to eat corn is in a gratin. This one is made by combining sauteed corn and leeks, plus chopped hot peppers and seasonings, with a mixture of eggs and half and half and plenty of cheese. The gratin, once baked, is firm and can be cooled, then tightly wrapped in foil for easy transfer to a potluck. It can be warmed in a regular oven or, if baked in a microwave dish, in a microwave.

It’s delicious served with salmon, roast chicken, grilled flank steak or broiled lamb chops.

SPICY CORN GRATIN

1/4 cup oil

1 1/2 cups chopped leeks

6 cups corn kernels (fresh or frozen)

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

3/4 teaspoon salt

5 large eggs

3 cups half and half

2 tablespoons finely chopped jalapeno, serrano or other hot chiles, seeds and membranes removed

2 cups Jack cheese, shredded

1 cup medium-sharp Cheddar cheese, shredded

1/4 cup chopped parsley

Heat oil in large, heavy skillet over medium heat until hot. Add leeks and saute, stirring, until transparent, several minutes. Add corn and cook, stirring, 3 minutes more. Remove skillet from heat and stir in nutmeg, cayenne and salt.

Mix eggs, half and half and chiles in large bowl until blended. Add corn mixture and stir in 1 cup Jack cheese. Spoon mixture into greased 13x9-inch baking pan. Sprinkle remaining Jack cheese and Cheddar cheese over mixture.

Bake at 350 degrees until knife inserted in center comes out clean and gratin is golden on top, 30 to 40 minutes. Gratin can be cooked several hours or 1 day ahead. Cool, cover gratin loosely with foil and reheat at 350 degrees until hot, 20 to 25 minutes. To serve, sprinkle with chopped parsley. Makes 8 to 10 servings.

Note: To reheat gratin in microwave oven, use 2 smaller microwave dishes and bake in regular oven first. Then cover each dish with wax paper and reheat separately in microwave 3 to 5 minutes on HIGH (100% power).