Corn Parfait

I was watching a Jacques Pepin cooking show over the weekend and he made this corn parfait recipe in about 5 minutes not including the baking time. He looked really good so I had to give it a try. It did only take 5 minutes to prepare and I baked it for 35 minutes. It was light and tasted great and would be a perfect side dish for Thanksgiving. You need to get fresh corn when possible.

See recipe below.

1 teaspoon unsalted butter,
4 ears corn, husked
2 tablespoons all-purpose flour
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups half and half
1 tablespoon Parmesan cheese

Coat a 4 or 5 cup gratin dish with the butter. Preheat the oven to 375 degrees F.

Cut the kernels off the ears of corn, and put them in the bowl of a food processor with the flour, eggs, salt, and pepper. Process until well pureed. Add the half and half, and process for another 5 to 10 seconds. Pour into the buttered dish, and sprinkle the Parmesan cheese on top.

Bake for about 25 minutes, or until just set, puffy, and nicely browned. Serve. (The parfait is best served immediately, but you can make it 1 to 2 hours ahead and reheat it in the oven or microwave.)