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Sweet Cherry and Roasted Summer Corn Clafoutis

Carrie Nahabedian - NAHA
Chicago, IL


  • 3 cups Pitted Sweet Cherries
  • ½ cup shucked Corn, roasted in whole
  • Butter
  • 4 Eggs
  • 8 oz. Sugar
  • ¾ cup Beurre Noisette
  • 1/3 cup Flour
  • 1 tsp. Vanilla bean paste, extract or bean
  • ¼ cup Ground Almonds
  • Splash of Orange Liqueur

Sprinkle bottom of a beautiful round, oval or square and shallow casserole dish with the Ground Almonds. Add the pitted Cherries and roasted Sweet Corn. Combine all the ingredients together in a large mixing bowl and beat until smooth.

Pour the batter over the cherries and Corn. Tap the casserole lightly and make sure there are no air bubbles.

Bake in a 350 degree oven for 60 minutes or until lightly browned, “puffy” and cooked in the center.

This dish is best served right out of the oven, but it can be made in advance and heated slowly. Serve dusted with confectionery sugar and with Crème Fraiche or Ice Cream. This can also be made with any type of fruit based on the season. You can eliminate the liqueur and Almonds if desired.

Makes one large shallow tart that will easily serve 8 people.

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