Grilled Corn Pudding

August  9, 2010
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

Test Kitchen Notes

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

  • Serves 4-6
  • 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
In This Recipe
  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.

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