Corn Pudding

Vegetables

Silverqueen corn has a short season and an even shorter window of peak sweetness. When it shows up at the farmers market or the roadside stands out on the highway, you buy it, and you use it the same day. This pudding is the best possible argument for doing exactly that. It's not a side dish so much as a commitment. Heavy cream, half-and-half, eggs, a little heat from the hot sauce — this thing is unapologetically rich, and it should be. Corn pudding isn't trying to be light. It's trying to be the dish everyone asks about at the table, and it succeeds every single time.

Ingredients

3 cups Silverqueen corn (four to five ears)

2 cups Heavy cream

1 cup Half and Half

1 1 /2 Tbsp Sugar

2 tsp Salt

3 Eggs + 3 yolks

1 1 /2 tsp Black pepper, freshly ground

1 tsp Hot Sauce

2 tsp Onion, minced

Instructions

Preheat oven to 300 degrees.

Combine all ingredients and mix well. Place in two-quart baking dish. Place two-quart dish into a larger dish and place in oven. Pour hot water into the larger dish so water comes up halfway on the sides of the corn pudding dish. Bake 40 minutes. Remove from oven and allow pudding to cool 10-15 minutes before serving. Yield: 10-12 servings

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