Photo courtesy of iStock/minadezhda
Ingredients
- 6 ears fresh corn, shucked
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 stick (1/4 cup) unsalted butter, melted, cooled
- 3 large eggs, beaten lightly
- 1 heaping tablespoon freshly chopped ‘Mexican mint’ marigold leaves
Directions
- 1. Into a large bowl, coarsely grate corn. With the back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. There should be about 2 cups grated corn with liquid.
- 2. In a bowl, whisk together remaining ingredients and stir into corn until batter is combined well.
- 3. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
- 4. Bake corn puddings in middle of oven for 50 minutes, or until tops are slightly puffed and golden and firm to the touch.
- 5. Remove ramekins from water and cool slightly on a rack, about 5 minutes.
- 6. Run a knife around edges of ramekins and invert each pudding onto a serving plate.
