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Ingredients
- 3 cobs of sweet corn
- 250 g (9 oz/1 cup) crème fraîche
- 1 egg
- 30 g (1 oz/1/4 cup) self-raising flour
- a pinch of cayenne pepper
- 50 g (1 3/4 oz/1/2 cup) grated parmesan cheese
- 40 g (1 1/2 oz) butter
Method
1. Preheat the oven to 190°C (375°F/Gas 5). Slice the kernels off the corn cobs and place in a large bowl. Add the crème fraîche, egg, flour, cayenne pepper and half the parmesan. Season with sea salt and freshly ground black pepper and mix together well.
2. Spoon the mixture into a greased, shallow 18 cm (7 inch) baking dish. Sprinkle the remaining parmesan over the top, dot with the butter and bake for 30-35 minutes, or until firm and golden brown. Serve hot, straight from the dish.
