Prep 25 mins
Cook 3 hrs
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.
- 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
- fresh cilantro stem
- 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.
- Remove from pan; let stand until cool enough to handle.
- Cut kernels from ears and return to pan.
- Add butter and cheese; stir over medium heat until butter and cheese are melted.
- Stir in chiles.
- Remove pan from heat; sprinkle corn mixture with flour, red pepper and salt, stir lightly to blend.
- Spoon corn mixture into a greased 3-4 quart crock pot.
- In a bowl, beat milk and eggs until blended; pour over corn mixture.
- Sprinkle lightly with paprika.
- 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.
- Let stand for about 5 minutes, then cut into pieces to serve garnished with cilantro sprigs.