Mmmm Steakhouse’s Sweetcorn Pudding

Mmmm Steakhouse’s Sweetcorn Pudding

BY TRISHA BOYER

Sweetcorn Pudding

Courtesy of Vincent Menager, VP of Culinary, STK Steakhouse

  • 1⁄2 cup half and half
  • 1⁄2 cup milk
  • 1⁄4 cup unsalted butter
  • 4 cups fresh corn kernels
  • 1 tablespoon sugar
  • 1 tablespoon fine corn meal
  • 2 chives, finely chopped
  • Salt and pepper
  1. Melt butter in a small sauté pan on low heat, being careful not to brown the butter.
  2. Sauté two cups of fresh corn kernels in the butter, until the corn is soft with no added color.
  3. Season with salt and white pepper to taste.
  4. In a small saucepan, bring the half and half to a simmer over a low flame. Once simmering, add the sautéed corn.
  5. Cook on a low flame until the mixture starts to boil. It should take about 5 minutes.
  6. While the mixture is cooking, take the remaining two cups of corn and combine with 1⁄2 cup of milk, pureeing in a blender until smooth.
  7. Once the corn mixture has come to a boil, add in the corn purée, fine corn meal, and sugar, whisking the mixture until it is thick, and the corn meal has dissolved. (This step should take around 5 minutes.)
  8. Adjust with salt and pepper to taste.
  9. Garnish with finely chopped chives on top.

https://nashvillelifestyles.com/dining/food-and-drink/recipe-stk-steakhouse%E2%80%99s-sweetcorn-pudding/

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