1/2 cup Heavy Cream
2 tbsp Unsalted Butter
1 1/2 tbsp Sugar
2 tbsp Flour
1 tsp Salt
4 cups Corn Kernels, Fresh or Frozen, Drained
2 Large Eggs
1/4–1/2 cup Asiago, Shredded
Chives, For garnish
Preheat oven to 400º F / 205º C. Lightly spray with olive oil a 2 quart (8x8 inch) baking dish. In a large saucepan over medium heat add in butter, ¼ cup of milk, cream, and sugar. Bring to a boil. Make sure to stir often to mix all the ingredients. Meanwhile, in a small bowl make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined. In another small bowl, whisk together the eggs until well beaten. Once the milk mixture comes to a boil, add in the flour slurry and whisk until thickened slightly. Remove from the heat and add in the corn and salt. Mix to combine. Add the beaten eggs slowly while mixing the entire time. This will avoid eggs to curdle. In the prepared baking dish, pour the mixture and bake for 25 minutes or until the top is puffy and golden brown. Add the shredded cheese on the top and leave it another 5 minutes for the cheese to melt. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set. Garnish with chopped chives and enjoy!