Toasted Corn Pudding

Submitted by Hey Jude

"This is great served with barbecued chicken and a green salad. It's nice because you can get it all ready early, get it going in the crock pot and then devote your attention to the outdoor grill. I found this in the Sunset Crockery Cookbook."

 

• Ready In: 3hrs 25mins
• Ingredients: 11
• Serves: 8

ingredients

• 3 ears corn, husks and silk removed
• 2 tablespoons butter
• 4 ounces soft goat cheese or 4 ounces cream cheese
• 1⁄4 cup canned diced green chiles
• 3 tablespoons all-purpose flour
• 1⁄8 teaspoon ground red pepper (cayenne)
• 1⁄4 teaspoon salt
• 1 1⁄2 cups low-fat milk
• 3 eggs
• paprika
• fresh cilantro stem

directions

1. In a wide nonstick frying pan, toast corn ears over medium heat, turning as needed, until about a third of the kernels on each ear are tinged with brown, about 15 minutes.
2. Remove from pan; let stand until cool enough to handle.
3. Cut kernels from ears and return to pan.
4. Add butter and cheese; stir over medium heat until butter and cheese are melted.
5. Stir in chiles.
6. Remove pan from heat; sprinkle corn mixture with flour, red pepper and salt, stir lightly to blend.
7. Spoon corn mixture into a greased 3-4 quart crock pot.
8. In a bowl, beat milk and eggs until blended; pour over corn mixture.
9. Sprinkle lightly with paprika.
10. Cover and cook on low until a knife inserted in center of pudding comes out clean, about 2 3/4 to 3 1/2 hours.
11. Let stand for about 5 minutes, then cut into pieces to serve garnished with cilantro sprigs.