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1
Preheat the oven to 325.
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2
Roast the bell pepper over a gas flame or under the broiler until charred all over.
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3
Transfer the pepper to a small bowl, cover with plastic wrap and let cool slightly.
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4
Peel and seed the pepper and cut it into 3/4-inch dice.
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5
Generously butter a 6-cup souffle dish.
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6
In a medium skillet, melt the 1 tablespoon of butter.
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7
Add half of the corn and cook over moderately high heat, stirring, until crisp-tender, about 2 minutes.
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8
Stir in the roasted bell pepper and season with salt and black pepper; let cool.
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9
In a blender, combine the remaining corn with the half-and-half and cornstarch and puree until smooth.
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10
Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids.
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11
Discard the solids.
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12
Add the eggs, parsley, cilantro, sugar, allspice, cayenne, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper to the bowl.
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13
Stir in the corn and red pepper mixture and pour into the prepared souffle dish.
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14
Set the dish in a roasting pan and pour enough hot water into the pan to reach halfway up the side of the dish.
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15
Bake the pudding in the center of the oven until golden and just set, about 1 hour.
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16
Carefully remove the souffle dish from the roasting pan and let stand for 15 minutes before serving.
