Killer Corn Pudding

Name: Killer Corn Pudding
Ingredients: 3 tablespoons unsalted butter, plus extra for greasing the pan; 3/4 cup heavy cream; 3/4 cup whole milk; 2 chiles d'arbol; 1 tablespoon maple syrup; 1 egg; 3 tablespoons breadcrumbs (I usually crush up whatever crackers I have on hand. Ritz crackers are the best, though); 3 tablespoons chopped chives; 6 ears corn, husked; salt; freshly ground pepper

11 ingredients

4 steps

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the pan
3/4 cup heavy cream
3/4 cup whole milk
2 chiles d'arbol
1 tablespoon maple syrup
1 egg
3 tablespoons breadcrumbs (I usually crush up whatever crackers I have on hand. Ritz crackers are the best, though)
3 tablespoons chopped chives
6 ears corn, husked
salt
freshly ground pepper

Directions

1

Preheat the oven to 350. In a saucepan, combine 3T butter, the heavy cream, whole milk, and chiles. Set over medium heat to simmer for 10-15 minutes while you're doing everything else.
2

In a large bowl, mix the egg, maple syrup, breadcrumbs, salt, pepper, and chives. Set aside.
3

Shave the ears of corn. I find it easiest to put down a clean, dry kitchen towel, and shave them all on there- it catches the flying kernels pretty well. Once you've shaved all the ears, dump the corn into a bowl, and over the bowl, scrape down the cobs with the back of your knife, getting all the creamy juice and ends of kernel out of the cobs.
4

Remove the milk mixture from the heat, and temper the egg mixture with a touch of it. Then combine them, stirring well. Add to the corn. Stir well. Put into a buttered casserole dish (I like to use a very small Le Creuset, but I've had success making it in both deep and shallow dishes). Bake for 30-50 minutes (it depends a lot on how deep a dish you're using), or until light brown on top, and firm. Serve hot or warm, although I've been known to eat it cold if there are leftovers.