Make this simple, satisfying pudding when corn is tender and sweet. We use locally made St. George cheddar, but any aged white cheddar will do. Fresh basil is especially tasty with the corn and creamy cheddar, but parsley, chives, and cilantro are also good. You can even include diced fresh jalapenos or Fire-Roasted Poblano Chilies if you like heat.
We wait for the pudding to cool down a bit before cutting it, then serve each piece on a bed of peppery greens – watercress, curly cress, ancho cress or arugula – with a sprinkling of little cherry tomato halves tossed with a sharp red wine vinaigrette.
Serves 6 to 8
6 ears of corn, shaved, about 6 cups
1 cup milk
1 cup heavy cream
6 large eggs
1/4 pound good-quality, white cheddar cheese, grated, about 1 cup
1 tablespoon chopped basil
1/2 teaspoon salt
Pinch of pepper
Make the Garlic Bread Crumbs.
Preheat the oven to 350F
Butter a 2-quart square baking dish and sprinkle with the Garlic Bread Crumbs.
Reserve 1 cup of the corn kernels and set aside. Puree the remaining corn and milk in a blender until smooth. Transfer to a large bowl and whisk in the cream, eggs, cheese, reserved corn, basil, salt, and pepper. Pour into the prepared baking dish. Place it in a large baking pan and add enough hot water to come halfway up the sides of the dish. Bake until puffed and golden, about 1 hour. Let cool a bit before slicing.
Garlic Bread Crumbs
Preheat the oven to 325 F. Cut the bread into thin slices and place on a baking sheet; brush with garlic oil, generously or lightly, as you like. Bake until golden and very crisp, about 15 minutes. Allow to cool. Break up the bread with your hands and pulse in a food processor, leaving the texture a little coarse. Serve right away or store for a few days in a sealed container in the refrigerator. Bread crumbs keep indefinitely in the freezer, but you’ll need to crisp them for a few minutes in a 325 F oven before using.
Copyright ©2009 Annie Somerville All rights reserved.
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