It's been an unusually cold summer here, so we've only had fresh corn in the past few weeks. Its late arrival makes it all the more welcome on the dinner table. One of my favorite ways to eat corn is in a tart, and I just hit on the way to make the flavor sing. It's so simple I'm sorry it took so long for me to figure it out. When trimming the corn kernels from the cob, rather than slicing near the cob, I sliced near the tops of kernels. This trimmed about half of the kernel, and then I scraped the remainder with the back of the knife to extract the corn juice. This resulted in a thick corn goop, rather than a tidy bowl of kernels.
When I leave the kernels whole, there is a nice crunch to the tart, but the surrounding egg custard doesn't taste like corn. It's still tasty, but the corn flavor is subtle. By using the half-kernels and juice, the corn flavor infused the entire tart, and there was still a satisfying crunch from the kernel tops. Yum.
Tarts are forgiving, so there is no one right set of ingredients. Anything that goes with corn is a likely addition, so you could use chiles, bits of bacon or chicken (if you're so inclined), spinach, or whatever you like. For me, the absolute perfect combination is onion, red pepper, and basil, with a tomato salad served on the side.
My recipe for corn tart
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