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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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This is great served with barbecued chicken and a green salad. It's nice because you can get it all ready early, get it going in the crock pot and then devote your attention to the outdoor grill. I found this in the Sunset Crockery Cookbook. Ingredients:
3 ears corn, husks and silk removed |
2 tablespoons butter |
4 ounces soft goat cheese or 4 ounces cream cheese |
1/4 cup canned diced green chiles |
3 tablespoons all-purpose flour |
1/8 teaspoon ground red pepper (cayenne) |
1/4 teaspoon salt |
1 1/2 cups low-fat milk |
3 eggs |
paprika |
fresh cilantro stem |
Directions:
1. In a wide nonstick frying pan, toast corn ears over medium heat, turning as needed, until about a third of the kernels on each ear are tinged with brown, about 15 minutes.
2. Remove from pan; let stand until cool enough to handle.
3. Cut kernels from ears and return to pan.
4. Add butter and cheese; stir over medium heat until butter and cheese are melted.
5. Stir in chiles.
6. Remove pan from heat; sprinkle corn mixture with flour, red pepper and salt, stir lightly to blend.
7. Spoon corn mixture into a greased 3-4 quart crock pot.
8. In a bowl, beat milk and eggs until blended; pour over corn mixture.
9. Sprinkle lightly with paprika.
10. Cover and cook on low until a knife inserted in center of pudding comes out clean, about 2 3/4 to 3 1/2 hours.
11. Let stand for about 5 minutes, then cut into pieces to serve garnished with cilantro sprigs.
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