Corn & Leek Pudding with Chili Peppers
- 4 cups corn kernels (cut from fresh ears of sweet yellow or white corn)
- 1 3/4 cups milk, warm
Cut whole corn kernels off the cobb until you have 4 cups of corn (6-8 ears). Set aside the corn and scrape the cobs with the back of a knife to get the “corn milk”. Add the corn milk to the warm milk.
- 4 Tablespoons butter
- 1/2 cup flour, all purpose
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
Melt butter in a medium sauce pan, Add flour, sugar and salt. Stir with a wooden spoon over medium-low heat for 3-5 minutes. Place mixture into a mixing bowl, add milk to butter & flour mixture a little at a time, stirring to make sure it is smooth, until all the milk is added. If needed, use a whisk.
- 3 each eggs, large, beaten
- Add the beaten eggs to the milk mixture.
- 2 Tablespoons butter
- 2 cups leeks, thinly sliced
- 1 teaspoon thyme, fresh, chopped
- 3 each small red chili peppers, thinly sliced, seeds removed
- Place butter, leeks, chilis and thyme in a small sauce pan over medium heat. Cover and cook for 5 minutes until the leeks and chilis are soft. Remove cover, add corn kernels. Stir, cover again and cook for an additional 5 minutes. Add the cooked vegetable mixture to the milk mixture. Taste and adjust seasoning with salt and white pepper.
- Lightly coat the inside of an 8-10” cast iron skillet with non-stick spray. Pour mixture into the skillet.
- Bake in a pre-heated 375 degree oven for approximately 30 minutes, or until it is lightly puffed in the center and no longer liquidy. Allow to cool slightly before serving.
- This dish can be made earlier in the day or the day before and re-heated.