Enjoy This Recipe Courtesy of Chef Les Kincaid
Corn Chive Pudding
2 (10 ounce) packages frozen corn kernels, thawed
1/4 cup sugar
1 1/4 teaspoons kosher salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use
1/2 stick sweet butter, melted and cooled
3 tablespoons all-purpose flour
1/4 cup chopped fresh chives
Pinch freshly grated nutmeg
Garnish: 3 tablespoons chopped fresh chives
Preheat oven to 350 degrees F. and butter a 1 1/2 quart quiche dish or pie plate.
In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.
Yield: 8 servings