|Butter (for the dish)|
|1/3||cup heavy cream|
|1/2||cup cornstarch or flour, sifted|
|1||ounce hard-textured cheese such as Manchego or cheddar, finely grated|
|Salt and pepper, to taste|
|1||ear fresh corn, shucked|
|2||tablespoons olive oil|
|1||small red onion, finely sliced|
|2||cloves garlic, crushed|
|1||teaspoon ground coriander|
|1||teaspoon ground cumin|
|2||tablespoons chopped fresh parsley|
|2||tablespoons chopped fresh chives|
|2||ounces plain goat cheese, crumbled|
|Chive flowers (for garnish)|
2. In a large bowl, beat the eggs, milk, and cream. Add the cornstarch or flour and beat until the mixture is smooth. Stir in the cheese, salt, and pepper and mix well; set aside.
3. Bring a skillet of water to a boil. Drop in the ear of corn and cook for 2 minutes, turning twice. Rinse the ear with cold water. With a serrated knife, slice off the kernels and transfer to a bowl.
4. With a mandoline, a hand-held slicing device, or a chef's knife, slice the zucchini paper-thin.
5. In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook for 1 minute. Add the coriander and cumin and cook for 1 minute more.
6. Add the zucchini slices and cook for 5 minutes or until they release their liquid. Remove from the heat. Add the parsley, chives, and corn. Toss gently and season with salt and pepper to taste. Arrange the zucchini mixture in the dish or dishes. Pour in the egg mixture. Sprinkle with goat cheese.
7. Bake the clafoutis for 35 minutes, or until the custard is set and pale golden. Garnish with chive flowers. Béatrice Peltre