1 Tablespoon butter
8 six-ounce ramekins
2 ½ cups corn kernels
1 cup whole milk
1 cup heavy cream
2 chipotles in adobo, seeds removed
2 teaspoons adobo sauce
2 teaspoons kosher salt
2 Tablespoons butter
3 Tablespoons all-purpose flour
3 large eggs, separated, save egg whites for later use
1 cup Monterey Jack cheese, grated
2 Tablespoons cilantro leaves, chopped
Ramekins: Preheat oven to 400°F. Melt butter and then butter the ramekins.
Combine Wet Ingredients: In a sauce pan, combine the corn, milk, heavy cream, chipotle, adobo, and salt. Simmer over moderately high heat for 2 minutes.
Puree Corn Mixture: Puree half of the corn mixture in a blender. Return the puree to the same sauce pan.
Cook Corn Pudding: In another medium saucepan, melt the butter. Add the flour and cook over moderately high heat, stirring, for 1 minute. Gradually whisk in the corn mixture, bring to a boil and then simmer, whisking, for 1 minute. Remove from the heat and whisk in the egg yolks. Add the grated jack cheese and cilantro. Let cool for 5-10 minutes.
Beat Egg Whites: In a large bowl, using a hand mixer, beat the egg whites until firm peaks form. Fold 1/3 of the beaten whites into the corn mixture, then fold in the remaining whites. Set the ramekins on a rimmed sheet pan and spoon the mixture into the ramekins. Bake for about 30 minutes, until the puddings are just slightly jiggly in the center. Serve in the ramekins garnished with a sprig of cilantro.
Recipe created by Parties That Cook®