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Thursday, 06 September 2007 |
Budin means pudding in Spanish, but often refers to a savory dish. This is a delicious way to enjoy summer's corn, and is a great thing to bring to a potluck or picnic.
Butter
1/2 dried ancho chili pepper, seeds and stem removed
1/4 c. boiling filtered water
4 cobs fresh corn
1 small bunch of scallions, minced
3 eggs
1/2 c. cream, half-and-half, or whole milk
1/2 t. salt, or to taste
Plenty of freshly ground pepper
Procedure:
1. Butter a small, ceramic baking dish and preheat the oven to 300 degrees
2. Put the ancho chili in a small dish and pour boiling water over it.
2. Cut the kernels off the corn cobs into a shallow wide-bottomed bowl or baking dish. Scrape the corn 'milk; off the cobs by scraping with back side of the knife down the cobs towards the kernels. The should produce a milky, corny slush that will add to the flavor.
3. Add the scallions to the corn as well.
4 In a SEPARATE bowl, gently beat the eggs with the cream, salt and pepper. I always taste my raw egg mixture to make sure it is salty enough. It should be a little on the salty side.
5. Remove the ancho from the soaking water, mince well, and add this to the corn mixture and mix well.
6. Train the soaking water into the egg mixture.
7. Pour the egg mixture over the corn mixture and stir well to combine. Pour this int the h buttered baking dish and bake at 300 degrees until set, which will probably take about 50-60 minutes.
8. Serve4, or more as part of a larger meal.
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Last Updated ( Thursday, 06 September 2007 )
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