This is a wonderful savory custard. The basil and goat cheese contribute most of the flavor to this dish but you could also use other herbs or vegetables. It also is very nice with lobster or shrimp mixed in.
Recipe courtesy of Cheryl Wixson.

Ingredients

• 8 cups sweet corn
• 2 cups fresh basil leaves, chopped
• 1/3 cup all purpose flour
• 4 cups whole milk
• 8 eggs
• Sea salt and fresh pepper to taste
• 8 ounces chevre (goat cheese)(optional)

• Prep Time: 15 minutes
• Cook Time: 45 minutes

• Total Time: 60 minutes

Preparation

Grease a large baking pan. Preheat the oven to 350 degrees.

In the bowl of your food processor, pulse 4 cups of the sweet corn until chopped. Scrape into a large bowl. Stir in the remaining corn, basil and flour. Whisk in the milk and eggs. Season with sea salt and fresh pepper. Pour the mixture into the baking dish. Sprinkle the goat cheese over the mixture. Bake in the oven until set, about 45 minutes to one hour.

Let stand 15 minutes before serving. Autumn Harvest Corn & Chevre Pudding may be served hot, cold or at room temperature. Makes 25 servings.