Tomato Jam
This recipe is courtesy of Chef Mike Arnold. Serve it with smoky corn pudding, poultry, or fish.
This recipe is courtesy of Chef Mike Arnold. We recommend serving this dish with a dollop of tomato jam.
Ingredients
- 6 ears corn, shucked
- 1 1/2 cups heavy cream
- 4 eggs
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 1/2 cup butter, melted
- 3 scallions, thinly sliced
- 1 cup cheddar jack cheese, shredded
Preparation
1. Smoke corn over hickory (5-6 minutes), or roast or grill until browned.
2. Cut kernels from cob and place in blender. Add cream and remaining ingredients, except scallions, and close. Blend until almost smooth.
3. Pour into a battered 2-quart dish. Stir in cheese and add scallions and bake at 375 degrees for 45 minutes or until center is set. Serve with tomato jam if desired.
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