Chef Chloe Winters has created a recipe for success at Artesia’s local eatery, Adobe Rose Restaurant.
The menu is well balanced with a mix of comfort and contemporary food items featuring fresh and locally sourced produce when possible. Winters creates her recipes to showcase all things New Mexico, including the recipe below!
Yields 10 (5oz) ramekins
Ingredients
- 2 lb. super sweet corn (frozen works fine)
- 1 cup chopped green chile
- 8 Tbsp. butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 4 cups milk
- 7 Tbsp. flour
- 1 cup grated parmesan
- Salt & pepper to taste
- Sugar in the raw (appx 1/2 cup – 1 cup)
Instructions
- In sauté pan on medium heat, sweat shallot and garlic in
- 1 Tbsp. butter till fragrant and translucent.
- Add corn and green chile.
- Season to taste (pinch of salt, dash of pepper, then TASTE it and adjust accordingly).
- The next step is to make a “gravy” that glues all the corn kernels together—in a separate pot on low heat, melt the remaining butter then add flour to make a paste.
- Add milk and cook 10-12 minutes on medium heat until the raw flour flavor is cooked out and the gravy is thick and bubbly.
- Fold in the warm corn mixture and grated parmesan.
- Distribute into individual crème brulee ramekins (or a casserole dish).
- Top with sugar in the raw in an even layer (about 1 Tbsp. each) and torch with a crème brulee torch (we have used one of those blue welder’s torches) or pop in top shelf of oven on broil. The goal is to melt the sugar and create a golden brown (not black and burnt) caramel shell.
Article written by Morgan Fox and originally published in Focus on Artesia 2020 Fall edition.
