If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love corn chowder -- so -- why not make it into a pudding? I used leftover grilled corn from a barbecue, threw in a red, ripe jalapeno from the garden and some scallions ~ voila! - CottageGourmet - CottageGourmet
Food52 Review: Using previously grilled corn makes it easy to strip the kernels off the corn cobs. The pudding is light and creamy with a wonderful texture. It combines a mild custard with hints of hot pepper. It’s a versatile, basic recipe and I'll enjoy improvising with different herbs and seasonings. - Apple Annie - The Editors
- 4 ears grilled corn on the cob
- 1 red, ripe jalapeno
- 4 scallions
- 1 cup half-and-half
- 4 eggs
- 1/2 teaspoon salt
- Preheat oven to 350º.
- Cut the kernels from the cobs -- you should have about 2 1/2 - 3 cups. Cut the jalapeno into 1/4" dice (use gloves if you're sensitive). Chop off all but 2" of the green part of the scallions; cut them lengthwise, then slice into thin half-moon pieces.
- Beat the eggs, then stir in the half-and-half and salt.
- Mix everything except the cilantro together, and put into a buttered casserole. Set the casserole into a larger dish, put into the oven and pour hot water into the larger basin to create a water bath.
- Bake for about 45 minutes or until the center is no longer jiggly and wet. Garnish with cilantro and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Corn off the Cob
- This recipe was entered in the contest for Your Best Corn Recipe
Take Some Time For Yourself
Indulge in a luxe dinner tonight.
Shop Spring Cleaning
Grilled Brie Sandwiches
Eclectic Truffle Chocolate Bars
Dumplings, No Recipe Required