THE FIRE-CHARRED CORN-PULP

(Our Play on Mexican Corn Pudding)

THE FIRE-CHARRED CORN-PULP

Ingredients: 400g Sweetcorn (blitzed to a pulp), 2 Eggs, 50g Flour, 1 tsp Chili powder, 1 tsp Cumin, 1 tsp Salt, 100ml Milk, 50g Butter (melted), 100g Cheddar (grated)...

Ingredients

  • 400g Sweetcorn (blitzed to a pulp)
  • 2 Eggs
  • 50g Flour
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Salt
  • 100ml Milk
  • 50g Butter (melted)
  • 100g Cheddar (grated)

Cooking Method

  1. The Scorch Fry half the corn in a dry pan until charred and popping; set aside.
  2. The Bloom Whisk spices into the milk with a tiny 10ml splash of warm water to swell the powder.
  3. The Build Fold corn pulp, charred corn, eggs, flour, butter, and cheese into the spiced milk.
  4. The Bake Pour into a dish; bake at 200°C for 25 minutes until a dark golden crust forms.
  5. The Final Flourish Garnish with raw fresh coriander and jalapeño rings.

Cuisine: Mexican

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