Individual White Corn and Chèvre Puddings
Serves: 6 to 8
When organic sweet, white corn comes into season, this is the dish I absolutely crave. These succulent little puddings are so easy to put together, and they make a perfect quick brunch, lunch or light dinner entrée. When it’s the peak of summer, try adding roasted chiles, sweet peppers, smoked salmon or fresh garden herbs. Luscious!
Ingredients
Preparation
NotesIngredients
- 3 tablespoons butter Add to list
- 1 small sweet onion, finely chopped Add to list
- 1 teaspoon thyme Add to list
- 3 tablespoons flour Add to list
- 2 cups milk or half and half Add to list
- 3 eggs, well beaten Add to list
- 2 cups white corn kernels (see note) Add to list
- 4 ounces chèvre cheese Add to list
- 1 teaspoon salt Add to list
- Freshly ground pepper Add to list
- Candied Heirloom Tomatoes Add to list
- A few leaves of arugula (optional) Add to list
Preparation
Position rack in center of oven and preheat to 350° F. Butter 8 six-ounce ramekins. (Or you may cook this in a 1-1/2 quart casserole dish.)
Melt the butter in a sauté pan over medium heat. Add chopped onion and thyme and sauté until very soft, about 6 to 8 minutes. Mix in the flour and stir for about 3 to 4 minutes (don’t let this mixture brown.) Stir in the milk and cook, stirring, until it bubbles and thickens lightly. Transfer to a bowl and cool slightly. Add the eggs and whisk to blend. Stir in the corn, chèvre and salt. Season with pepper.
Pour the batter into the prepared ramekins. Bake the puddings until a knife inserted into the center comes out clean, about 35 to 40 minutes. Serve the puddings with the Candied Heirloom Tomatoes and a few leaves of arugula.
Notes
When removing corn kernels, stand the cob upright and carve off the kernels without cutting too deeply. Next, scrape any remaining juices and pulp from the cob with the back of your knife. All of this goes into the batter.
Recipe by , PCC Chef
Source: PCC Fresh, August 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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Recipe correction
Thank you for catching this mistake. You're absolutely right, this recipe is not gluten free. We have made the correction and updated accordingly. Thanks for your feedback!
Best,
Lydia
PCC Creative Copywriter
July 28, 2010 at 02:51 PM — lydcox
Misleading...
Looks delicious, but this recipe isn't gluten free, as listed, unless one uses a gluten free flour.
July 28, 2010 at 01:31 PM — emoutdoors