• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Corn Pudding with Chiles and Shrimp

    A souffle like dish of corn, roasted poblanos, and eggs.


    Ingredients
    5
    cups
    fresh shucked corn from raw cob
    1/2
    cup
    whole milk
    1/4
    cup
    masa harina or cornstarch
    3
    whole eggs
    1/4
    pound
    unsalted butter
    1/4
    cup
    sugar
    1 1/2
    teaspoons
    kosher salt
    1
    pinch
    white pepper
    1/4
    cup
    poblano peppers, roasted, seeded, devained and diced
    1/2
    cup
    rock shrimp, raw
    Directions
    In a commercial blender, add all ingredients except the pepper and shrimp. Blend until smooth.
    Pour the mixture into a bowl and fold in the peppers and the shrimp.
    Butter a 2-inch hotel pan, and pour the mixture in.
    Bake in a 350° oven for 40 minutes or until golden in color.
    Garnish with a dollop of sour cream, chopped scallions and julienne of radish.

    The base number of servings for this recipe is 4
    OK

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