Perfectly sweet and pearly white silver queen kernels make their debut every year in late June and July. Surely trumpets should sound with the arrival of this most beloved vegetable. Saw the kernels off the cob, and sprinkle them over a salad of fresh greens or combine them with lima beans and smoked sausage for succotash. Better yet, try them in this creamy corn pudding.
1 tablespoon unsalted butter
1 1/2 cups fresh or frozen corn
2 scallions, trimmed and minced
1/2 red bell pepper, cored, seeded, and diced
1 tablespoon yellow cornmeal
2 tablespoons sugar
2 teaspoons chopped fresh basil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup half and half
5 large eggs, beaten
1 cup grated cheddar cheese
1 cup Roasted Red Pepper Sauce
Roasted Red Pepper Sauce
2 roasted red bell pepper, peeled, cored and seeded
4 garlic cloves, minced
8 basil leaves
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
salt and freshly ground black pepper
- Roasted Red Pepper Sauce, Roast peppers either in the oven or over a gas flame on the stove-top. To roast in the oven: cover them with olive oil and place the whole pepper on a baking sheet in a preheated 450° oven. Turn it until the skin is charred on all sides, about 20 minutes. Once cooled, remove the charred skin, stem, core and seeds, leaving as much flesh as possible. To roast over a gas flame, use tongs and hold the peppers, one at a time, over a high flame, rotating the pepper until all sides and charred. Combine in a processor with rest of ingredients.
- Preheat oven to 350°. Butter a deep 3 quart casserole dish. Combine corn, scallions, red bell pepper, cornmeal, sugar, basil, salt and pepper in a large bowl and stir to combine.
- Whisk the half and half and eggs together in a separate bowl and stir in the cheese. Combine the egg mixture with the corn mixture.
- Bake for approximately 1 hour or until nicely browned. Remove from the oven and let it come to room temperature before serving. Serve with warm Roasted Pepper Sauce.