Servings: 12
Serving Size: 1 ramekin (85 grams)
Prep Time: 10 minutes
Cooking Time: 45 minutes
Ingredients:
• Cooking spray
• 1 tablespoon (15 milliliters) vegetable oil
• 1 cup diced yellow onion
• 1 cup chopped bell pepper
• 1 cup whole milk ricotta cheese, divided
• 1 cup (240 milliliters) whole milk
• 3 tablespoons cornstarch
• 5 cups frozen corn kernels, thawed
• ½ teaspoon salt
• ½ teaspoon red pepper flakes
• ¼ cup chopped green onion
Instructions:
1. Prepare Water Bath:
• Fill two 9-by-12-inch glass baking dishes with ½ inch of water to create a water bath.
• Place six 3-ounce ramekins in each dish and coat each ramekin with cooking spray.
2. Cook Vegetables:
• In a nonstick frying pan, heat oil over low heat.
• Add onion and bell pepper, cover and stir occasionally until onions are translucent and peppers soften, about 15 minutes.
• Remove from heat and set aside.
3. Prepare Ricotta Mixture:
• In a mixing bowl, beat ¾ cup ricotta for about 30 seconds using a mixer.
• Gradually add milk and continue to whip until creamy.
• Slowly add cornstarch and blend until fully incorporated.
4. Process Corn:
• In a food processor, pulse corn until it becomes a coarse mixture.
5. Combine Ingredients:
• To the ricotta mixture, add pulsed corn, salt, and red pepper flakes and mix well.
• Stir in the cooked onion and bell pepper.
• Transfer mixture to a medium bowl, cover, and refrigerate for at least 1 hour.
6. Baking:
• Preheat oven to 350°F (177°C).
• Scoop batter into prepared ramekins.
• Bake in the preheated oven for 25 to 30 minutes until they begin to set. Note: They will continue to set after removal but should not become too firm.
7. Garnish and Serve:
• Garnish each ramekin with 1 teaspoon ricotta and 1 teaspoon chopped green onion.
Nutritional Information (per serving):
• Calories: 119
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 118mg
• Total Carbohydrates: 18g
• Fiber: 2g
• Sugars: 1g
• Protein: 4g
• Potassium: 239mg
• Phosphorus: 89mg
