Ingredients

• Serves: Serves 6
• For the batter:
• 3 large eggs
• 1 egg yolk
• 1-1/2 cups milk
• Pinch of gray salt
• 1/2 cup all-purpose flour
• 3 tablespoons Parmesan
• Twist of freshly ground black pepper
• 2 tablespoons ricotta
• 1-1/2 tablespoons minced chives
• 1 teaspoon chopped fresh thyme leaves
• For the corn:
• 1/2 cup oil packed oven-dried tomatoes
• 1 tablespoon butter
• 2 ears of corn, husked, kernels cut off the cobs (about 2 cups)
• Gray salt and freshly ground black pepper
• Directions
• For the batter:
• In a bowl, whisk together the eggs, yolk, milk, and salt.
• In a separate bowl, mix together the flour, Parmesan, and pepper.
• Whisk 1/3 of the egg mixture into the flour mixture to form a paste. Gradually incorporate the remaining egg mixture. Fold in the ricotta, chives, and thyme.
• For the corn:
• Preheat the oven to 425°F. Set rack in the middle of the oven.
• Drain the tomatoes, reserving 1 tablespoon of the oil. Dice the tomatoes and set aside. In a 10-inch ovenproof skillet, heat the reserved oil and the butter over medium high heat. Add the corn and sauté for 1 minute. Season to taste with salt and pepper and continue to cook for about 3 minutes, or until corn is a golden brown. Add the tomatoes and toss.
• To finish:
• Remove the skillet from the heat and pour the batter over the corn and tomatoes. Place the pan into the oven and cook for about 15 -20 minutes, or until the edges of the clafoutis are puffed and browned and the center is set. Turn on the broiler and brown the top if desired.