These corn puddings are a creamy soufflé topped with meaty portobello mushrooms with a touch of miso to really bring out the flavours. Serve with a zucchini slaw on the side. These dishes can be made ahead of time. To reheat, bake puddings on a baking sheet at 350 F for 10 minutes or until thoroughly warmed.
- 1 large cob of corn (to make 1 cup kernels)
- 2 tablespoon melted butter
- 1/2 cup yellow cornmeal
- 11/2 cups grated old cheddar
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- 1 small jalapeno, seeded and chopped about 4 tsp or to taste
- Salt and pepper
- 4 large portobello mushrooms, stemmed
- 2 tablespoons light miso
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 2 cups tomatoes, coarsely chopped
- 1/2 teaspoon finely chopped garlic
- 2 teaspoons seeded and finely chopped jalapeno or serrano chilies
- 2 teaspoons lime juice or to taste
- Salt and pepper to taste
- 2 cups mixed greens
- 2 teaspoons olive oil
- Lemon juice
Preheat oven to 350 F.
Scrape corn from cob into a bowl keeping any of the “milk” that is extracted. Butter 4 individual 1-cup ramekins.
Stir all ingredients together. Spoon into ramekins and bake for 20 minutes or until edges are bubbling and pudding is golden. Remove to a cooling rack and let sit for 5 minutes. Turn out onto serving plates or leave in ramekins if desired.
Combine miso, balsamic and olive oil, and brush on to both sides of portobellos. Let marinate for 10 minutes.
Preheat grill to high. Brush grill with oil and place mushrooms gill-side down on grill. Cook for 2 minutes, then flip and grill for 1 more minute or until cooked. Alternatively, bake for 20 minutes in 450 F oven.
Stir all ingredients for tomato salsa together gently.
To assemble, slice mushrooms on a 45-degree angle and lay over puddings. Toss greens with 2 tsp olive oil and spritz with lemon juice. Stack 1/2 cup greens over each pudding. Scatter tomato salsa around the stack.