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Ingredients
12 large ears fresh corn
1 to 1 ½ cups heavy cream
1 teaspoon sugar
Salt as desired
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons sweet butter, plus extra for pan
Nutritional analysis per serving (4 to 6 servings)
58 grams carbs; 117 milligrams cholesterol; 478 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 27 grams fat; 1 gram trans fat; 6 grams fiber; 821 milligrams sodium; 12 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shuck the corn. Using a sharp chef's knife, scrape the kernels off six ears. Transfer the whole kernels to a small saucepan. Add a cup of cream, or a bit more if necessary, to submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce the heat and cook until the cream is slightly thickened, about five minutes. Drain the corn, reserving the cream. Set both aside.
- Step 2
Preheat the oven to 350 degrees.
- Step 3
Using a four-sided hand grater, scrape the kernels off the remaining ears of corn into a large mixing bowl (cutting through each row of kernels first will make the job easier). Add the flour, whole egg and egg yolk and whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved cream.
- Step 4
Lightly butter an 8-by-8-inch glass baking dish. Pour in the corn mixture. Cut the two tablespoons of butter into small bits and dot the top of the pudding with it. Place the pan on the center rack of the oven and bake 30 minutes, or until just set. Transfer to a rack to cool slightly before serving.
In Manhattan, fresh poblano peppers and jicama are sold at Balducci's in Greenwich Village and Fairway on the Upper West Side. Anchos and canned and dried chilpotles are available at Kitchen, 218 Eighth Avenue (212) 243-4433.
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