Ingredients
The following ingredients have 6 Servings
- 8 ears fresh corn, husks removed
- 1 large egg, beaten
- 1/4 cup half-and-half
- 1/2 teaspoon kosher salt
- 2 ounces finely grated Parmesan cheese (about 1 cup), divided
- 2 tablespoons chopped fresh basil leaves, divided
Instruction
- Arrange a rack in the middle of the oven and heat to 350°F.
- Cut the kernels off corn cobs and transfer to a large bowl. Use a butter knife to scrape the cobs clean, collecting the milk and any bits of corn kernel into the bowl. You should have about 5 cups kernels.
- Add the egg, half-and-half, salt, half the Parmesan, and half the basil and stir to combine. Transfer mixture to an 8x8-inch baking dish (or 2-quart baking dish) and spread into an even layer. Top with the remaining Parmesan.
- Bake until bubbling, fragrant, and the corn color intensifies, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.
