Summer Corn Pudding

This is too hearty for dessert

Fresh corn on the cob and jalapenos from the garden made this dessert, oops, side dish, out of this world. Creamy, spicy, goodness.

Although many recipes call for canned or frozen corn, using the fresh corn not only creates a natural sweetness, but also a rich creamy texture without the use of cream or cheese.

Corn pudding

• 8-10 ears of corn, shucked and cleaned
• 4 eggs, separated
• 4 tbsp butter
• 1 1/2 tsp salt
• 1 jalapeno diced fine
• 1/2 large onion diced fine
• 3 tbsp fresh cilantro chopped
• fresh ground pepper to taste
• 1/4 cup sour cream

Use a large grater to shred corn off cobs and extract as much milk from them as possible. You will need at least 4 cups of corn. Set aside. In a frying pan saute onion and pepper in two tablespoons butter until golden. Set aside. In a large bowl, beat egg yolks until lemon yellow, about two minutes. Add onion mix, corn puree, salt, pepper, cilantro and sour cream, mix to incorporate. In another bowl, beat egg whites to form stiff peaks. In two batches, fold the egg whites into the bowl with the corn. Preheat oven to 425. Put remaining butter in cast iron frying pan and place in oven. Once melted, take out of the oven and swirl around to coat the pan. Pour pudding into pan and cook at 425 for 15 minutes. Lower the heat to 350 and cook another 30 minutes or until golden brown and crisped just around the edges. Serve warm or at room temperature.

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