Savory Corn Pudding

Recipe from Francis Mallman’s Cookbook - Seven Fires: Grilling the Argentine Way

Preparation Time 20 minutes

Cooking Time 20 minutes

Serves 4

Ingredients

• Corn on the Cob 8, preferably yellow, as fresh and sweet as possible, husks removed

• Unsalted Butter 2 tbsp

• Extra Virgin Olive Oil 1 tbsp

• Chopped Onions 1 cup

• Whole Milk 1/2 cup

• Fresh Basil 1 cup

• Crushed Red Pepper flakes 1 tsp or to taste

• Coarse Salt

• Sugar 1 tsp (optional)

Method

1. Using a box grater, grate the corn kernels into a large bowl. Then run the back of your knife down each cob to release all the milky liquid from the kernels.

2. Melt the butter in a medium sized Dutch oven, over medium heat. Add the onions and saute, stirring, until it is translucent, 8 to 10 minutes; it should not brown.

3. Stir in the corn with all its liquid, and saute, stirring until the mixture thickens.

4. Stir in 1/4 cup milk. Once the milk is absorbed, gradually stir in rest of the milk.

5. Reduce the heat and simmer, stirring until the corn is creamy, 4 to 5 minutes, depending on the size and freshness of corn.

6. Chop the basil and add it to the corn, along with crushed red pepper flakes, salt and sugar, if desired.

7. Serve it with toasted bread and a green salad.

Notes:

• I also added a tablespoon of lemon rind into the corn mixture. It just adds some brightness to the pudding.

• To make it simple, remove the corn from the cob with a knife and use a blender to roughly blend the corn. Add some water if needed to churn the mixture.