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.
5 large ears corn, husks removed
2 tablespoons all-purpose flour
2 tablespoons cornmeal
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
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.