Corn and Basil Pudding
I've made this before but last night's version turned out exceptionally good!
Ingredients:
5 ears fresh corn
4 oz fresh sweet basil
1 med. white onion
1/2 c. grated cheese such as sharp cheddar
2 Tbsp. butter
1 Tbsp. olive oil
Seasonings: Kosher salt, freshly ground black pepper,
thyme, oregano, freshly ground nutmeg,
red pepper flakes (all to taste)
3 eggs
3/4 c. milk
3 Tbsp. flour
1/4 c. seasoned crumbs or grated Parmesan cheese
Method:
Scrape the corn off the cobs to get creamed corn: start by scraping off kernels with the sharp side of the knife, at about the halfway mark down the kernels; now turn the knife around and squish out the remainder of the kernel and juice. Do this for all 5 corn cobs. I cut each corn cob in half first as it's easier to scrape a half cob than a whole cob. Set aside in a bowl.
Now prepare the basil by first rinsing, then removing all large stems and chopping the leafs coarsely. I like to leave big pieces -- maybe not entire large leafs, but a lot of half leafs are still left when I'm done chopping. Set aside in a bowl.
Peel and dice the onion into about 1/4 to 1/2" squares. Melt the butter and olive oil together in a frying pan. Add seasonings. Once the oil is hot but not smoking, turn the heat to medium, put the onions into the pan and sauté, stirring occasionally until the onions begin to become clear. Once the onions are mostly all clear, stir in the corn and mix to together with the onions until the whole mixture is hot. Turn off the heat and leave the corn and onion mixture to cool.
Whisk together the milk, flour and eggs until smooth. Add the cooled corn mixture, the basil and the grated cheese. Taste and adjust seasonings if needed. Pour into a greased baking pan, 8x12 or so, and sprinkle the seasoned crumbs or Parmesan cheese on top. Bake in a 375F oven for 40 minutes or so until done. Let cool in pan for 15 minutes or so before serving.
It's a real summer treat!
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