Grilled Corn Pudding

Ingredients

• 4 ears grilled corn on the cob
  
• 1 red, ripe jalapeno
  
• 4 scallions
  
• 1 cup half-and-half
  
• 4 eggs
  
• 1/2 teaspoon salt
  
• butter
  
• cilantro
  

Directions

1. Preheat oven to 350º.
2. 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.
3. Beat the eggs, then stir in the half-and-half and salt.
4. 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.
5. Bake for about 45 minutes or until the center is no longer jiggly and wet. Garnish with cilantro and serve.