Summer Corn Pudding with Corn Sprout and Jicama Salad Recipe

Name: Summer Corn Pudding with Corn Sprout and Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn; 1 ounce water; 3 eggs; 2 ounces heavy cream; 1/4 teaspoon grated fresh ginger; 1 teaspoon chopped chives; 1/2 teaspoon chopped chervil; Salt and pepper; 1/2 ounce butter, for greasing; 3/4 ounces rice wine vinegar; 1 1/2 ounces light olive oil; Salt and pepper; 1/4 pint pea shoots; 1/4 pint popcorn shoots; 1 jicama, peeled and julienne cut

Servings: persons

3 ears corn
1 ounce water
3 eggs
2 ounces heavy cream
1/4 teaspoon grated fresh ginger
1 teaspoon chopped chives
1/2 teaspoon chopped chervil
Salt and pepper
1/2 ounce butter, for greasing
3/4 ounces rice wine vinegar
1 1/2 ounces light olive oil
Salt and pepper
1/4 pint pea shoots
1/4 pint popcorn shoots
1 jicama, peeled and julienne cut

1
Preheat oven to 300 degrees F.
2
Husk the corn and remove the kernels.
3
In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse.
4
Strain the liquid and discard the pulp.
5
To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix.
6
Pour the mixture into well-buttered 2-ounce souffle molds.
7
Bake in a water bath for 30 minutes.
8
Once pudding is done, let cool to room temperature and unmold.
9
To make the salad, whisk the vinegar and oil together.
10
Season with salt and pepper.
11
Toss in the pea shoots, corn shoots, and jicama.
12
To serve, plate the corn pudding in the center and top with the jicama salad.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 ears corn, 1 ounce water, 3 eggs, 2 ounces heavy cream, and more.

Yes, Summer Corn Pudding with Corn Sprout and Jicama Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Corn Pudding with Corn Sprout and Jicama Salad

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