Crushed potato chips top this side dish. Serve with grilled pork chops or with barbecued chicken.
3 bacon slices
3 cups fresh corn kernels (about 5 ears), divided
1/4 cup finely chopped onion
1 jalapeño pepper, seeded and minced
1 garlic clove, minced
1 1/4 cups fat-free milk, divided
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/3 cup crushed baked potato chips (about 1 ounce)
How to Make It
Preheat oven to 375°.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add 2 cups corn, onion, jalapeño, and garlic to drippings in pan; sauté 2 minutes or until lightly browned. Remove from heat; cool slightly.
Place remaining 1 cup corn and 1/4 cup milk in a blender or food processor; process until smooth. Pour pureed corn mixture into a medium bowl. Add the sautéed corn mixture, remaining 1 cup milk, flour, salt, black pepper, and eggs, stirring with a whisk until well combined. Divide mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.
Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 30 minutes or until a knife inserted in center of each custard comes out clean. Remove pan from oven.
Combine bacon and potato chips; sprinkle about 1 1/2 tablespoons bacon mixture over each custard. Broil for 1 minute or until browned.