Individual Corn Custards with Bacon-Potato Crust

Individual Corn Custards with Bacon-Potato Crust
Photo by Jan Smith

Ingredients

  • ¼ cup finely chopped onion
  • 3 bacon slices
  • Cooking spray
  • 2 large eggs
  • 1/3 cup crushed baked potato chips (about 1 ounce)
  • 3 bacon slices
  • 2 teaspoons all-purpose flour
  • + 29 more ingredients
    • 3 cups fresh corn kernels (about 5 ears), divided
    • 3 cups fresh corn kernels (about 5 ears), divided
    • ¼ cup finely chopped onion
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 garlic clove, minced
    • 1 ¼ cups fat-free milk, divided
    • 1 ¼ cups fat-free milk, divided
    • 3 bacon slices
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons all-purpose flour
    • 1/3 cup crushed baked potato chips (about 1 ounce)
    • Cooking spray
    • 1 jalapeño pepper, seeded and minced
    • 3 cups fresh corn kernels (about 5 ears), divided
    • 1 garlic clove, minced
    • 2 large eggs
    • 2 teaspoons all-purpose flour
    • ¼ cup finely chopped onion
    • Cooking spray
    • 1 ¼ cups fat-free milk, divided
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup crushed baked potato chips (about 1 ounce)
    • ½ teaspoon salt
    • 2 large eggs
    • ½ teaspoon salt
    • 1 jalapeño pepper, seeded and minced
    • 1 garlic clove, minced
    • 1 jalapeño pepper, seeded and minced

Preheat oven to 375°. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add 2 cups corn, onion, jalapeño, and garlic to drippings in pan; sauté 2 minutes or until lightly browned. Remove fro...

View full recipe at My Recipes

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