Ingredients
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4½ cups Corn
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¼ cup Heavy Cream
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1 teaspoon Cornstarch
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2 tablespoons Unsalted Butter
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1 tablespoon Olive Oil
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1 Onion
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1 Red Pepper
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1 teaspoon Salt
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¼ teaspoon Cayenne Pepper
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8 leaves Basil
Directions
Steps
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1
Done
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Puree the CornPlace the corn, heavy cream, and cornstarch in the jar of a blender or the work bowl of a food processor and puree until smooth. Set aside. |
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2
Done
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Saute the VegetablesHeat a medium saucepan over medium heat and add the butter and oil. When the butter has melted completely, add the onion and red pepper and cook until the vegetables turn limp and translucent, about 6 minutes. Stir in the salt and cayenne pepper. |
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3
Done
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Cook the Corn and ServeAdd the corn mixture to the sautéed vegetables and cook over medium heat, stirring intermittently, until the corn is cooked, the mixture turns thick and creamy, and the flavors are blended, 10 to 12 minutes (frozen corn will take less time, about 8 minutes). |
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4
Done
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Remove the pot from the heat and allow the corn pudding to rest for 5 minutes; it will continue thickening. |
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5
Done
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Transfer to a serving bowl and garnish with the basil leaves. |
