Sweet Corn & Tomato Pudding
The sweetness of fresh corn provides a unique background flavor in this delicate savory custard that makes a great side dish, or breakfast and brunch dish.
Yield: 4-6 servings
3 tomatoes (2 if tomatoes are large)
2 cups corn kernels (preferable freshly cut from the cob, frozen may also be used)
8 oz. Monterey Jack, Pepper Jack, or Muenster cheese, grated or cut into cubes
4 tablespoons butter, cut up
Kosher Salt and freshly ground black pepper to taste
3 tablespoons minced cilantro, (could also substitute basil, dill, chervil, or a combination)
Preheat broiler to 500 degrees. Line a baking sheet with foil.
Cut tomatoes in half at the equator and place cut-side down on the foil lined pan. Put under broiler for about 2-4 minutes. Timing will depend on the ripeness of tomatoes and the distance between tomatoes and the broiler. Broil until the tomato skins have blistered. Remove tomatoes from the broiler and set aside to cool until they can be handled, or place into a bowl of ice water to shock them.
Turn oven to 350 degrees (325 convection).
When the tomatoes are cool enough to handle, remove the skins and squeeze the cut-side down over a bowl to remove the seeds. Dice the tomatoes into ¼-inch dice. Place diced tomatoes into a 3 or 4-quart bowl and sprinkle with salt and pepper. Mix to combine with seasoning. Transfer tomatoes to a strainer or colander (reserve the bowl for use again) and set tomatoes aside to drain for about 10-15 minutes to remove excess liquid.
Combine the corn, cheese, butter, salt and pepper and eggs in a blender. Blend until smooth.
When tomatoes seem like they no longer have juice dripping, pour tomatoes into the reserved bowl (discarding the juice if they were drained over the bowl). Add the corn custard and minced cilantro or other herbs. Mix well.
Grease a 1 ½ qt-2 qt. baking dish. Pour in custard and bake at 350 degrees (325 degrees) for about 45 minutes or until the center barely jiggles. Remove from oven and let sit for about 10-15 minutes before serving.