Growing up mostly in the United States, I was spoiled with ample sweet corn every summer. When the first ears would start appearing at farm stands and grocery stores, we would eat it often. Boiled briefly, embuttered, with a sprinkling of salt and black pepper.
What I didn’t realize until I moved overseas was that not every country feels the same way about corn on the cob as we do.
In France and Brazil in particular, corn is cow feed. The varieties they grew, at least when I lived there, were not sweet or juicy. An Australian friend once told me the story of serving up sweet corn on the cob to her French in-laws. They stared at their plates in horror, not even knowing where to start. At first she couldn’t figure out what was wrong. Then, thinking that the cob was the problem, she sliced the niblets off for them, but still they picked at the corn, just to be polite. Mais, non, people don’t eat cow feed! My friend and I had a good laugh but we both agreed that there is nothing better than good sweet corn, eaten right off the cob.
Now that I’m home in Houston again, that tradition continues. Just recently fresh sweet corn was on sale: six ears for only one dollar! After the high prices of imported sweet Australian corn in Dubai, I was in heaven. I bought 36. My husband and I ate sweet corn for days and, I tell you, friends, it was glorious.
Cheesy Grilled Corn Tartlets
Sweet corn is fabulous just on its own but if you want to get fancy, grill it on a grill pan or over a charcoal fire to add a smoky flavor, then cut the niblets off and use it in cheesy grilled corn tartlets. We ate these little beauties as a main course, alongside salad and green beans, but they would also be perfect for a special tea party or brunch.Ingredients for 6 individual tartlets (4 in or 10cm)
2 small ears corn or sub 3/4 cup or 150g frozen niblets, thawed
150g strong flavored, melty cheese like Saint Félicien or Camembert
Small bunch green onions, finely sliced, plus extra for garnish - optional
1 ripe but firm large tomato
2 eggs
1/4 cup or 60ml cream
1/4 teaspoon sea salt
few grinds fresh black pepper
8 3/4 oz or 250g ready rolled puff pastry sheet
Method
Use a grill pan over a medium high heat to grill your corn on the cob. Turn every couple of minutes until there are some nice charred marks all over the cobs. I used two for the tartlets and ate two with butter. So good!
Set aside to cool. When cool enough to handle, cut the niblets off of the cobs. Mince your green onions and set aside a small pile for garnish. Cut the rind off of your cheese, if it has one. Then cut the cheese into small pieces. Set aside a small pile for adding to the tartlets just before baking.
Slice your tomato into six circles and lay them out on paper towels to get rid of excess juice.
Preheat your oven to 375°F or 190°C. Prepare your tartlet pans by cutting out little circles of baking parchment and placing them in the bottom of the pans. This will make removing the tartlets much easier.
Unroll your puff pastry sheet and cut it into six equal pieces. Fit the puff pastry into each pan. Press down on the pastry all around the edges and remove the excess.
In a medium mixing bowl, whisk your eggs together with the cream, salt, corn, green onions and cheese. Give the bowl a few good grinds of fresh black pepper.
Put the lined tart pans on a cookie sheet. Use a measuring cup to distribute the filling relatively evenly in the six tartlets. Top each with a slice of tomato, then sprinkle on the reserved cheese.
Pop the tartlets in your preheated oven. Bake for about 20-25 minutes or until pastry and filling are both golden.
Remove from the oven and allow to cool for a few minutes.
Run the point of a knife or wooden skewer around the edges of the tartlets to loosen the crust. Carefully remove the tartlets from the pans.
Sprinkle on the reserved green onions for garnish, if desired, and serve warm or at room temperature.
This month my Baking Blogger friends are all sharing recipes that are perfect for a tea party. You can check them all out in the links below. Many thanks to our host this month, Sue of Palatable Pastime!
- Bacon and Scallion Mini Quiche by Palatable Pastime
- Cheesy Grilled Corn Tartlets by Food Lust People Love
- Choco Orange Brownies by Sneha's Recipe
- Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
- Chocolate Orange Shortbread by A Day in the Life on the Farm
- Creamsicle Cupcakes by Karen’s Kitchen Stories
- Fast and Easy Petit Fours by Our Good Life
- Lemon Coconut Squares by Jolene's Recipe Journal
- Mickey Birthday Cake Scones by Simply Inspired Meals
- Millionaire's Shortbread (Caramel Shortbread) by Caroline's Cooking
- Mini Rhubarb Muffins by Home Sweet Homestead
- Napolitaines (Mauritian Sandwich Cookies) by Tara's Multicultural Table
- Ploughman's Scones with Ham Filling by Sid's Sea Palm Cooking
- Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Victoria Sponge Cupcakes by Cookaholic Wife
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