Fresh Corn-Ham Tart With Jalapeno Cream

Tasty with summer corn, but you can use frozen after thawing. From a Food Blog with my changes.

• Ready In: 43 mins
• Serves: 4-6

Ingredients

• Jalapeno Cream

• 1⁄4 cup sour cream
• 2  teaspoons fresh lime juice
• 1⁄2 small  jalapeno, minced
• 1  teaspoon water

• Tart

• 2  teaspoons canola oil, divided
• 1 1⁄2 cups  chopped onions
• 1⁄2 small  jalapeno, minced
• 1  cup  chopped cooked ham or 1  cup  cooked sausage
• 3 1⁄2 cups fresh corn kernels
• 3  garlic cloves, minced
• 2  cups water
• 1⁄2 teaspoon salt
• 3⁄4 cup  stone ground cornmeal
• 3  ounces  shredded mozzarella cheese, divided
• 2  eggs, beaten
• 2  tablespoons  chopped fresh cilantro

Directions

1. In a small bowl, whisk together sour cream, lime juice, chipotle and water until combined - cover and chill.
2. Preheat oven to 400 degrees F.
3. In a 10" cast-iron skillet, heat 1 teas. oil over medium-high.
4. Add onion to pan; cook until softened, about 5 minutes.
5. Stir in chopped chile; cook 5 minutes. Add ham/sausage; add corn and garlic to pan; cook until lightly browned, about 5 -8 minutes.
6. Scoop corn mixture into a medium bowl; add cornmeal and eggs; and mix well.
7. Wipe pan dry; lightly coat with remaining teas. oil.
8. Pour ½ mixture into the oiled skillet and spread evenly.
9. Scatter 1/2 cheese over top; spread remaining corn mixture on top.
10. Scatter remaining cheese on top.
11. Bake until lightly browned, about 25-30 minutes.
12. Remove and let stand 5-10 minutes before cutting into wedges.
13. Sprinkle with cilantro.
14. Serve each wedge with a spoonful of the jalapeno cream.