by amanda
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my 118 recipes »
Photo by Melanie.Einzig
2 tablespoons olive oil Ask a question about this ingredient
1/2 yellow onion, finely chopped Ask a question about this ingredient
1 poblano pepper, seeded and finely chopped Ask a question about this ingredient
Salt Ask a question about this ingredient
About 14 ears corn Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
Butter, for greasing baking dish Ask a question about this ingredient
Heat the oven to 400 degrees. Pour the oil into a small sauté 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.
Ask a question about this stepSlit, 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.
Ask a question about this stepBake 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.
Ask a question about this stepWell, aside from my abysmal failure to follow directions... the recipe is great. Thanks for replying so promptly. I was too crazed to get to this reply until today. I have now embarked upon stripping the ears with a fork and the quantities work out better. I had been cutting with the sharp side of the knife, followed by using the dull side to get the milk. Of course, now I have corn bits and milk all about; but I think it's worth it. And I get results that are closer to what was intended, though I don't mind the chunkier version. Thanks, again.
I'm so glad it worked out (both ways)! Thanks for the follow-up.
Actually a question - I dutifully bought and husked 14 ears of corn and have WAY more than 4 cups worth of corn and scrapings. Is this a typo?
It's not a typo but I'm wondering if you cut the kernels off the ears or just scraped the pulp and juices. If you cut off the kernels with it, then you'd get a lot more volume. Either way, I'm sorry for any problems! You can freeze the extra so you can make the dish again. Please let me know how it turns out -- and thanks for giving it a try. (Oh, and if you look at the photo above, you can see that the pulp and liquid on the glass plate is all I got from 1 ear of corn.)
Nozlee is the Assistant Editor of Food52.
Is that a corn hoar (sorry, I have no idea how to spell it, but I'm pretty sure it's not the 'wh' version!)? If so, where did you find it? My husband's great uncle had one back on the farm in Oklahoma, and my husband has been looking for one for years without success. They are really awesome things!