Summary

Ingredients

• 285 g canned corn, drained
• 2 small egg (s), or 1 large one
• 70 ml heavy cream
• 50 g parmesan cheese
• salt and pepper

For the salad:

• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 1 small onion (s), red
• 2 tablespoon olive oil
• 3 tablespoon white wine vinegar
• 1 dash agave syrup
• salt and pepper

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Instructions

1. Clean the peppers and cut into small pieces. Cut the onion into fine strips and mix in. Mix a vinaigrette from the olive oil, white wine vinegar and agave syrup. Salt and pepper to taste. Pour the dressing over the pepper salad and let it steep for at least half an hour.
2. Drain the corn in a colander. Grate the parmesan. Alternatively, you can use a spicy cheese, e.g., Gruyere or Emmentaler.
3. Preheat the oven to 220 degrees.
4. Coarsely puree the drained corn. Then add the eggs and cream and puree again. The corn can still have a little structure, it doesn`t all have to be mushy. Stir in the grated cheese and season with salt and pepper.
5. Butter or oil small molds well. Pour the mixture into the molds and bake in the oven on the middle rack for about 25 minutes until the surface is lightly browned.
6. Be careful when enjoying it, the gratin is quite hot inside.
7. The sweet note of corn and the slightly bitter note of paprika go perfectly together.