Miso and Charred Corn Pudding
Prep Time:
9 minutes
Cook Time:
25 minutes
Servings:
8 Servings
Ingredients
  • 12 ears corn
  • 2 tablespoon unsalted butter
  • 1 medium leek, thinly sliced
  • 2 cups heavy cream
  • 1 egg + 2 egg yolks
  • 2 tablespoons red miso paste
  • 2 scallions, thinly sliced
  • Pinch cayenne pepper
Directions
  1. Heat oven to 400 F.
  2. Take 6 ears of corn and char on a barbecue or over a gas burner. Remove kernels from cob and set aside.
  3. Remove kernels from remaining corn cobs.
  4. In a large skillet, melt butter over medium heat. Add the leek and sauté until translucent, about 3–4 minutes.
  5. Add the kernels from the raw corn to the skillet and sauté for another 5–7 minutes, until the corn is tender and slightly golden.
  6. Add the cream and simmer until thickened, about 15 minutes.
  7. In a blender or food processor, blend ¾ of the corn and cream mixture until smooth.
  8. Add the eggs, egg yolks, miso paste, and cayenne. Blend until smooth.
  9. Return all of the creamy corn mixture to the skillet with the charred corn and scallions. Stir to combine.
  10. Transfer to an oven-safe casserole dish. Bake until golden brown and firm along the edges, about 25 minutes.
  11. Remove from oven and serve immediately.