Corn Pudding with Salsa and Tortilla Chips
By All-Clad & Carole Walter
Corn Pudding with Salsa and Tortilla Chips
By All-Clad & Carole Walter
Yield/Serves:
Makes 6 to 8 servings
- 4 cups fresh sweet corn (about 7-8 ears)
- 4 cups whole milk
- ¼ cup sugar
- 1 tsp. salt (or to taste)
- 4 large eggs, well beaten
- 1 cup heavy cream
- 1-2 jalapeno peppers, seeded and deveined, finely chopped
- 1/8 tsp. cayenne pepper, optional
- Good quality jarred salsa
- Tortilla chips
“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter
Remove corn kernels from the ears cutting 2/3 of the way through to release the milk. Scrape the cobs to release any remaining milk. You should have about 4 cups. Place the corn in an All-Clad 3 Quart Sauce Pan then add the whole milk, sugar and salt. Bring to a slow boil and then simmer uncovered for 40 to 45 minutes or until most of the milk is absorbed. Stir occasionally. Remove from heat.
Combine the cream and eggs, then slowly add to the corn mixture, stirring constantly and rapidly to combine. Stir in the jalapeno and cayenne pepper, if using.
Heat the oven to 375°F. Have a tea kettle filled with boiling water ready. Generously butter an All-Clad 8-inch Square Baker. Pour the corn mixture into the pan and place the pan inside a larger shallow pan, such as an All-Clad 9 x 13-inch Roasting Pan. Place the baking pans in the oven and carefully fill the larger pan with boiling water 2/3 of the way up the side of the pan to create a water bath. This is essential to ensure a creamy texture to the pudding. Bake the pudding for 30 to 35 minutes or until it is set on top. When finished, remove the pudding from the water bath and place it on a cooling rack. Just before serving, spread the top with salsa. Serve warm or at room temperature with tortilla chips.
Carole Walter
Remove corn kernels from the ears cutting 2/3 of the way through to release the milk. Scrape the cobs to release any remaining milk. You should have about 4 cups. Place the corn in an All-Clad 3 Quart Sauce Pan then add the whole milk, sugar and salt. Bring to a slow boil and then simmer uncovered for 40 to 45 minutes or until most of the milk is absorbed. Stir occasionally. Remove from heat.
Combine the cream and eggs, then slowly add to the corn mixture, stirring constantly and rapidly to combine. Stir in the jalapeno and cayenne pepper, if using.
Heat the oven to 375°F. Have a tea kettle filled with boiling water ready. Generously butter an All-Clad 8-inch Square Baker. Pour the corn mixture into the pan and place the pan inside a larger shallow pan, such as an All-Clad 9 x 13-inch Roasting Pan. Place the baking pans in the oven and carefully fill the larger pan with boiling water 2/3 of the way up the side of the pan to create a water bath. This is essential to ensure a creamy texture to the pudding. Bake the pudding for 30 to 35 minutes or until it is set on top. When finished, remove the pudding from the water bath and place it on a cooling rack. Just before serving, spread the top with salsa. Serve warm or at room temperature with tortilla chips.