Recipe: Fresh Corn Bites with Tarragon

the appetizer:

Simply Organic by Jesse Ziff Cool explains how to incorporate organic foods into your kitchen, with recipes like Ricotta-Green Onion Gnocchi; Fava Beans and Orzo Salad; and Fresh Corn Bites with Tarragon.

Cookbook

Fresh Corn Bites with Tarragon

Makes about 18 Bites

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If you are looking for a way to use up leftover steamed or grilled corn, this is it. These delicious bites are a hit at most of our catering functions.

2 cups cooked corn kernels
(2 to 3 medium ears of corn)
2 large eggs, beaten
3 tablespoons unbleached all-purpose flour
2 tablespoons chopped fresh tarragon
3/4 teaspoon sweet paprika
1/8 scant teaspoon nutmeg
Salt
Freshly ground black pepper
1 cup heavy cream

Preheat the oven to 375 degrees F. Lightly oil 18 minimuffin 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 generously with salt and pepper. Whisk in the heavy cream and continue whisking until well blended.

Place the muffin pan in a jelly-roll pan and place in the oven. Pour about 1-1/2 cups 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 center comes out clean.