Sweet Corn Pudding
Makes 4 Servings
- ¼ cup unsalted butter
- 4 cups fresh corn kernels
- Salt, to taste
- White pepper, to taste
- ½ cup half and half
- ½ cup milk
- 1 Tbsp fine corn meal
- 1 Tbsp sugar
- 2 pieces chives, finely chopped
Melt butter in a small sauté pan on low heat. Do not brown the butter.
Sauté 2 cups of fresh corn kernels in the butter, until the corn in soft with no added color. Season with salt and white pepper to your liking.
In a small sauce pan, bring the half and half to a simmer on a low flame.
Once simmering, add the sautéed corn to the half and half. Cook on a low flame until the mixture starts to boil. It should take about 5 minutes.
While the mixture is cooking, take 2 cups of the remaining corn and the ½ cup of milk, placing both ingredients in a blender. Blend until a smooth purée develops.
Once the corn mixture has come to a boil, add in the corn purée, fine corn meal, and sugar, whisking the mixture until it is thick and the corn meal has dissolved. This step should take around 5 minutes.
Adjust the seasoning (if you like it more salty or peppery).
Garnish with finely chopped chives on top.