Sweet Corn Popovers

by: Chef Ben Davis

Compatible Wolf Appliances:

Introduction

This dish is a great way to utilize the sweet summer corn when it's in season. For a taste of summer in the cooler months, use defrosted frozen corn kernels. These popovers are best served hot, right out of the Wolf Convection Oven, so plan accordingly.

Yeilds
12
Servings
Prep Time
8
hour
Cook Time
30
minutes

Modes

Convection Roast

Ingredients

  • 1 1/2 cups whole milk
  • 1 cup fresh corn kernels
  • 4 large eggs
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons melted butter
  • clarified butter or ghee for the molds

Instructions

Start at least 8 hours prior to baking the popovers, but the night before is preferable. Combine the milk and corn in a small saucepan and heat over low heat until the milk just starts to steam. Shut off the heat and allow the milk to stand for 30 minutes.

Pour the milk and corn into a blender and add the remaining ingredients in the order listed in the recipe. Blend the mixture at a high speed until it is very smooth. Pour into a clean container, cover, and chill for at least 8 hours or overnight.

Place the tin into a Wolf Convection Oven on rack position 3. Set the Wolf Convection Oven to Convection Roast Mode at 450°F. When the Wolf Convection Oven is preheated, spoon 2 teaspoons of the clarified butter into each cup, a popover mold, or a large muffin tin and let the butter heat up in the Wolf Convection Oven for a few minutes. Take out the pan and carefully pour the batter evenly into the cups.

Bake the popovers until they are golden brown and crisp on the edges, between 12 and 15 minutes. Reduce the heat to 350°F and bake for an additional 8 minutes. Carefully remove them from the cups and serve immediately.