Chilian Baked Eggs in Creamy Corn Sauce with Basil - Huevos con Pilco de Choclo

Ingredients:

1 tablespoon butter

1-1/2 cups whole milk or half-and-half

3 tablespoons finely chopped onion

Salt and freshly ground black pepper, to taste

4 cups fresh or frozen corn kernels

1 tablespoon finely minced fresh basil

Cooking Instructions:

Preheat the oven to 400 F (205C). Butter 4 individual earthenware dishes or 1 large one. Melt the butter in a medium saucepan over low heat. Add the onion and saute until softened but not browned, 4 minutes. Add the corn and milk. Bring to a boil, reduce the heat, and simmer, uncovered, stirring occasionally, until the corn is tendeer and most of the liquid is absorbed, 10 to 15 minutes. (Frozen corn will take a little longer than fresh because it releases more water.) Season generously with salt, black pepper, and basil. (The dish can be prepared in advance up to this point. Reheat the corn mixture, adding a little milk if necessary, before continuing). Spoon the corn mixture evenly into the prepared dishes. Make an indentation in the corn mixture in the center of each dish for the eggs. Carefully break 1 or 2 eggs at a time into a bowl, and let them slide into each indentation. Season with salt and black pepper, and dot with the butter. Bake 7 to 10 minutes, until the egg white is milky and the yolk is set but still soft. Serve immediately.

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