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Old 08-08-2007, 04:39 PM
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Default Corn and Basil Pudding

This light, creamy side dish combines two summer favorites: corn and basil. The corn is scraped off the cob so that the pulp is extracted but the skin of the kernels is left behind. This dish is delicious with a pork roast or grilled chicken.


INGREDIENTS:

5 large ears corn, husks removed
2 tablespoons all-purpose flour
2 tablespoons cornmeal
2 eggs
2 egg yolks
1/2 cup whole milk
2 tablespoons unsalted butter, melted
3/4 teaspoon kosher (coarse) salt
1/8 teaspoon hot pepper sauce
1/2 cup lightly packed coarsely chopped fresh basil

DIRECTIONS:

Heat oven to 350°F. Generously butter 3– to 4-cup oval gratin dish.

[To remove corn from kernels, cut down middles of rows of corn kernels with tip of paring knife to split kernels open. Holding ear of corn in large bowl, use back of spoon to scrape ear from top to bottom, removing pulp and juice but leaving skins of kernels attached to cob. Repeat with remaining ears of corn. (You should have 1 1/2 cups pulp.)]

In large bowl, whisk flour, cornmeal and eggs until smooth. Whisk in egg yolks, milk, butter, salt and hot pepper sauce. Stir in basil and corn pulp. Pour into gratin dish; bake 30 to 35 minutes or until knife inserted in center comes out clean.

6 servings
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Last edited by MagiePerdu : 08-11-2007 at 12:53 AM.
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  #2  
Old 08-18-2007, 04:24 AM
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Default More Corn Pudding

This Corn Pudding is known as Chipa Guasu. It is a great side dish for meats - and even tastes good cold, if leftovers happen at all!

INGREDIENTS:

1 tbsp. extra virgin olive oil
1 Cup finely diced onions
3 cups fresh corn kernels (from 6 ears)
6 eggs, separated
1/2 cup milk
1 tbsp. sugar
1 Tsp. salt
3 ounces Mozzarella Cheese, grated

DIRECTIONS:

Preheat the oven to 350°F.

Heat the olive oil in a sauté pan or skillet and sauté the onion over medium-low heat until translucent, about 5 minutes. (Dont let the onions brown)

Put the corn kernels, egg yolks, milk, sugar and salt in a blender and blend for 1 minute. Transfer the mixture to a mixing bowl and add the sautéed onions and the cheese. Whisk the egg whites to form stiff peaks, and fold in.

Spoon the mixture into casserole dish and bake until browned on top.



Based on individual serving.
Calories: 246
Total Fat: 11 g
Carbohydrates: 27 g
Protein: 14 g
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