Smoked Corn Pudding

July 19, 2016

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

Ingredients

6 earscorn, shucked

1 1/2 cupsheavy cream

4eggs

2 tablespoonssugar

1 teaspoonsalt

1 tablespooncornstarch

2 teaspoonsbaking powder

1/2 teaspoonblack pepper

1/2 cupbutter, melted

3scallions, thinly sliced

1 cupcheddar 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.