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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
- Melt butter in a small sauté pan on low heat, being careful not to brown the butter.
- Sauté two cups of fresh corn kernels in the butter, until the corn is soft with no added color.
- Season with salt and white pepper to taste.
- In a small saucepan, bring the half and half to a simmer over a low flame. Once simmering, add the sautéed corn.
- Cook on a low flame until the mixture starts to boil. It should take about 5 minutes.
- 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.
- 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.)
- Adjust with salt and pepper to taste.
- Garnish with finely chopped chives on top.