Smoked Corn Pudding

This recipe is courtesy of Chef Mike Arnold. We recommend serving this dish with a dollop of tomato jam.
July 19, 2016

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.

 

Related Stories & Recipes

Tomato Jam

This recipe is courtesy of Chef Mike Arnold. Serve it with smoky corn pudding, poultry, or fish.

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
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60