Corn pudding with poblanos

  • 2 ears fresh corn
  • 500ml milk
  • 120ml double cream
  • 30g unsalted butter
  • 110g yellow cornmeal
  • 3 tbsps chopped fresh chives
  • 1 medium poblano chilli, seeds removed, finely chopped
  • Salt and freshly ground black pepper
  • 3 eggs, separated
1) Preheat the oven to 180 degrees C.

2) Remove husks form corn and put in a large pot with milk and cream. Set over low heat and bring to a simmer then shut off heat and cover to let corn steep, about 10-15 minutes. Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside.

3) Strain the milk mixture and set back over high heat, add butter and pour in the cornflour in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornflour is blended in and the mixture is smooth and thick; it should look like porridge.

4) Take the pot off the stove and fold in the corn, chives, chopped poblano, and salt and pepper. Mix in the egg yolks, 1 at a time, to make it more like a batter.

5) In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it.

6) Coat the bottom and sides of an 20 by 20cm baking dish with nonstick spray. Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes. When it's done, the corn pudding will look puffed and golden brown, like a souffle.

7) Spoon into the bottom of bowls and serve chilli over the top.

Rule the Kitchen with More Recipe Faves

3-Ingredient Frying Pan S'mores
3-Ingredient Frying Pan S'mores
Now playing...
Pumpple Cake
Pumpple Cake
Now playing...
4:27
Mama's pound cake
Mama's pound cake
Time
90
Serves
16-20
Difficulty
Easy
Strawberry Shortcut Cake
Strawberry Shortcut Cake
Time
25
Serves
8
Difficulty
Easy