Recipe courtesy of Joseph Giunta
Episode: Follow That Corn
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Pudding:
Salad:

Directions

Preheat oven to 300 degrees F.

Husk the corn and remove the kernels. In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse. Strain the liquid and discard the pulp. To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix. Pour the mixture into well-buttered 2-ounce souffle molds. Bake in a water bath for 30 minutes. Once pudding is done, let cool to room temperature and unmold.

To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama.

To serve, plate the corn pudding in the center and top with the jicama salad.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Sunny's Apple Cider Donut Pudding

Recipe courtesy of Sunny Anderson

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Summer Pudding

Recipe courtesy of Gale Gand

Summer Pudding

Recipe courtesy of Gill Barlow

Summer Pudding

Recipe courtesy of Gill Barlow

Corn Pudding

Recipe courtesy of Persis Fuller|Amy Bess Miller

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.