In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's Chefs & Champagne® New York.
In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's Chefs & Champagne® New York.
