Creamy Corn Pudding
A combination of whole and grated kernels, as well as the "milk" from the cobs (which we collected by scraping the cleaned cobs with the back of a butter knife) delivered big corn flavor and an appealing texture. Sauteing the corn in butter before simmering it in heavy cream eliminated much of the corn's own liquid, banned any unsightly weeping, and deepened the sweet corn flavor. Cooking the pudding in a water bath prevented curdling for an event, creamy texture, and cayenne added some heat to counter the corn's natural sweetness. This recipe should be served hot and cannot be reheated, so plan ahead accordingly.