Roasted Corn Pudding
This roasted corn pudding combines a number of things John Currence, recipe creator and restaurateur, loves. With the flavor of corn on the cob, the sweetness of creamed corn, and the lightness of a soufflé, this recipe makes the perfect side dish.
Prep Time10 minutes
Cook Time20 minutes
Cook it With Our
- 4 ears corn, unshucked
- 1/4 cup chopped bacon
- 1/4 cup diced yellow onion
- 1 1/2 teaspoons garlic
- 1 jalapeño chile, seeded and minced
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 large eggs
- 1/4 cup (half stick) unsalted butter, melted
- 3 tablespoons masa harina
- 1 1/2 teaspoons cornstarch
- 2 tablespoons fresh thyme leaves
- 1 1/2 tablespoons sugar
- Salt and freshly ground black pepper
- Preheat the oven to 325 degrees Fahrenheit. Place the unshucked ears of corn on the center rack of the oven and roast for 35 minutes. Let cool until they can be handled, then cut the kernels off the cobs (they should yield 2 cups). Set aside. Oil a 12 Inch Skillet.
- In a medium cast iron skillet over medium heat, cook the bacon until crispy. Remove the bacon to a paper towel to drain.
- Add the onion and garlic to the bacon drippings and cook, stirring a few times, until transparent. Add the jalapeño and cook, stirring, until softened, about 1 minute. Stir in the roasted corn and warm through.
- In a small saucepan over medium heat, combine the milk and cream and heat until bubbles form around the edge of the pan. Remove from the heat and let cool briefly.
- In a large bowl, whisk together the eggs, melted butter, masa, and cornstarch. Drizzle in the warm milk, whisking all the while. Stir in the corn mixture until well combined. Stir in the thyme, sugar, and reserved bacon. Season to taste with salt and pepper.
- Pour the mixture into the prepared skillet and bake until the center is still jiggly but set, like Jell-O, about 25 minutes.