This variation on an American classic is a favourite both in the cafe and on our family table. We always make quite a large batch because it’s delicious the next morning under sunny-side-up eggs and some Neal Brothers salsa. In fact, it’s hard to find something it doesn’t go with.

Serves 8

Ingredients:

  • ¼ lb unsalted whey butter: Whey butter is made from whey cream (left over from cheese-making) that’s churned into butter. It has a superlative depth of flavour that’s slightly nutty, earthy, and silky like a beautifully ripened soft cheese. In all fairness, any other butter will work for this recipe.
  • 5 cups fresh corn kernels cut off the cob (6 to 8 ears)
  • 1 cup chopped yellow onion (1 large onion)
  • 4 extra-large eggs
  • 1 cup whole milk
  • 1 cup whipping (35%) cream
  • ½ cup yellow cornmeal
  • 1 cup ricotta cheese
  • 3 tbsp chopped fresh basil leaves or picked micro basil
  • 1 tbsp liquid honey
  • 1 tbsp kosher salt (adjust to taste)
  • ¼ tsp chopped or puréed fresh jalapeño or serrano pepper
  • 3/4 cup shredded aged (extra-old is best) Gouda cheese (we prefer Thunder Oak or Mountainoak brand), plus more for sprinkling

Instructions:

  1. Preheat the oven to 375°F. Lightly butter the inside of 8 individual-sized ramekins.
  2. In a very large sauté pan over medium-high heat, melt butter. Add corn and onion and sauté until onion is softened, about 4 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together eggs, milk, and cream. Slowly whisk in cornmeal and then ricotta. Add basil, honey, salt, and jalapeño, stirring to combine.
  4. Add cooked corn mixture and cheese and stir well. Divide evenly among ramekins. Sprinkle tops with additional shredded cheese.
  5. Place ramekins in a large baking pan and fill the pan with hot tap water until water reaches halfway up ramekins. Bake in the preheated oven for 40 to 45 minutes, until the tops begin to brown and a knife inserted in the centre of a ramekin comes out clean. Remove from the oven, transfer ramekins to a wire rack, and let sit for a few minutes to set. Serve warm.