From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 7 ears fresh corn, husked
  • 3 tablespoons unsalted butter
  • 5 to 6 ounces goat cheese, cream cheese, or a mixture of the two
  • 1/4 cup all-purpose flour
  • 2-1/4 cups low-fat milk
  • 1 can (4-1/2 ounces) diced green chilies
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 4 large eggs, lightly beaten

Preheat oven to 350 degrees.  Grease a 7 by 11-inch baking dish.  Toast corn, a few ears at a time, in a large skillet until half the kernels are brown.  Cool.  With a sharp knife, cut kernels from ears into same skillet.  With dull side of knife, scrape the ears lengthwise, adding pulp to skillet.  Add butter and cheese.  Stir over medium heat to melt.  Stir in flour.  Remove pan from heat.  Stir in milk, chilies, cayenne, and salt.  Whisk in eggs.  Pour mixture into prepared baking dish.  Bake uncovered until center is firm and edges are brown, about 55 to 65 minutes.

SERVES: 4 - 6

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