Corn Pudding 2.0

Name: Corn Pudding 2.0
Ingredients: 2 tablespoons olive oil; 1/2 yellow onion, finely chopped; 1 poblano pepper, seeded and finely chopped; Salt; About 14 ears corn; 1/2 cup heavy cream; Butter, for greasing baking dish

7 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1/2 yellow onion, finely chopped
1 poblano pepper, seeded and finely chopped
Salt
About 14 ears corn
1/2 cup heavy cream
Butter, for greasing baking dish

Directions

1

Heat the oven to 400 degrees. Pour the oil into a small saute pan and place over medium heat. Add the onion, poblano pepper, and a healthy pinch of salt. Cook until the onion is softened but not brown.
2

Slit, scrape or grate the pulp and juices from the ears of corn -- and collect into a bowl. You need 4 cups. Add the cream and onion mixture. Season to taste with salt. Pour into a buttered 9-inch round cast-iron skillet or equivalent size baking dish.
3

Bake the pudding until it's browned on top and loose but no longer watery, about 45 to 60 minutes. Use a slotted spoon for serving.