This Thanksgiving favorite takes on a new dimension of flavor with the addition of some smoky, peppery chipotles.
569 per serving
- 1 tablespoons butter
- 2-1/2 cup corn kernels
- 1 cup whole milk
- 1 cup heavy cream
- 2 chipotles in adobo sauce, seeds removed plus 2 tsp. adobo sauce
- 2 teaspoons kosher salt
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 large eggs, separated (save egg whites for another use)
- 1 cup Monterey Jack cheese
- 2 tablespoons cilantro leaves, chopped
Preheat oven to 400°F. Melt butter and then butter 8 six-ounce ramekins or a 9×13 inch baking pan.
Combine Wet Ingredients
In a sauce pan, combine the corn, milk, heavy cream, chipotle, adobo, and salt. Simmer over moderately high heat for 2 minutes.
Puree Corn Mixture
Puree half of the corn mixture in a blender. Return the puree to the same sauce pan.
Cook Corn Pudding
In another medium saucepan, melt the butter. Add the flour and cook over moderately high heat, stirring, for 1 minute. Gradually whisk in the corn mixture, bring to a boil and then simmer, whisking, for 1 minute. Remove from the heat and whisk in the egg yolks. Add the grated jack cheese and cilantro. Let cool for 5-10 minutes.
Beat Egg Whites
In a large bowl, using a hand mixer, beat the egg whites until firm peaks form. Fold 1⁄3 of the beaten whites into the corn mixture, then fold in the remaining whites. Set the ramekins on a rimmed sheet pan and spoon the mixture into the ramekins. Bake for about 30 minutes (or 40 if baking in a pan), until the puddings jiggle slightly in the center.
In the ramekins garnished with a sprig of cilantro.
Leave out the chipotle and the adobo. If your child doesn't like cilantro, it can be omitted too.
Leftovers are rare, but you can freeze and re-heat them at a later date. Also delicious as a filling for a burrito the next day.
Use smoked paprika or chipotle powder for the chipotle in adobo; combine 1⁄4 tsp. of cayenne or 1 tsp. of chile powder.
Use 1 cup skim milk for the cream. Recipe created by Parties That Cook® www.PartiesThatCook.com