Fresh Corn-Ham Tart With Jalapeno Cream

• 14 cup sour cream
• 2 teaspoons fresh lime juice
• 12 small jalapeno, minced
• 1 teaspoon water
• 2 teaspoons canola oil, divided
• 1 12 cups chopped onions
• 12 small jalapeno, minced
• 1 cup chopped cooked ham or 1 cup cooked sausage
• 3 12 cups fresh corn kernels
• 3 garlic cloves, minced
• 2 cups water
• 12 teaspoon salt
• 34 cup stone ground cornmeal
• 3 ounces shredded mozzarella cheese, divided
• 2 eggs, beaten
• 2 tablespoons chopped fresh cilantro

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.
4. oil over medium-high.
5. Add onion to pan; cook until softened, about 5 minutes.
6. Stir in chopped chile; cook 5 minutes.
7. Add ham/sausage; add corn and garlic to pan; cook until lightly browned, about 5 -8 minutes.
8. Scoop corn mixture into a medium bowl; add cornmeal and eggs; and mix well.
9. Wipe pan dry; lightly coat with remaining teas.
10. oil.
11. Pour 1/2 mixture into the oiled skillet and spread evenly.
12. Scatter 1/2 cheese over top; spread remaining corn mixture on top.
13. Scatter remaining cheese on top.
14. Bake until lightly browned, about 25-30 minutes.
15. Remove and let stand 5-10 minutes before cutting into wedges.
16. Sprinkle with cilantro.
17. Serve each wedge with a spoonful of the jalapeno cream.

sour cream, lime juice, jalapeno, water, canola oil, onions, jalapeno, sausage, corn kernels, garlic, water, salt, stone ground cornmeal, mozzarella cheese, eggs, fresh cilantro

Taken from www.food.com/recipe/fresh-corn-ham-tart-with-jalapeno-cream-244045 (may not work)