SILVER QUEEN CORN PUDDING

SILVER QUEEN CORN PUDDING image

Categories Side Corn

Yield 6-8

Number Of Ingredients 12

3 cups corn (can be good-quality frozen) such as Silver Queen, or fresh yellow summer corn
1 quart water
1 tablespoon salt plus 1 ½ teaspoons salt, divided
1 1/2 cups heavy cream
1 1/2 cups milk
3 tablespoons salted butter, melted
1 ½ tablespoons sugar
3/8 teaspoon ground black pepper
5 eggs, beaten
3 tablespoons minced onion squeezed dry in cheesecloth, and measured afterwards
1 ½ teaspoons flour
Additional butter for the baking dish

Steps:

Pre-heat the oven to 300° F. Butter whatever size baking dish you are using. In a medium-sized stock pot over a high heat, bring the water and the salt to a boil. Drop in the corn and blanch it for two and a half minutes, exactly, drain it in a colander, making sure you get out all of the excess water. In a food processor fitted with a metal blade, puree the corn until the kernels are no longer whole, but not yet smooth. Drain the puree again in a colander. In a large mixing bowl, combine the corn, cream, milk, melted butter, sugar, salt, ground black pepper, eggs, and minced onion, and stir them together to mix them. Shake the flour over the mixture and stir it gently in to combine. Pour the mixture into the baking dishes and bake it for approximately 45 minutes until the custard is just set. It should still tremble a small bit. Serve it.