Savory Corn Pudding/Humita (Francis Mallman)

Servings: 4

Ingredients

• 8 ears Sweet Yellow Corn, husks removed

• 2 Tablespoon Unsalted Butter

• 1 Tablespoon Extra Virgin Olive Oil

• 1 Cup Chopped Onions

• ½ Cup Whole Milk

• 1 Cup fresh Basil leaves

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon sugar (optional)

Directions

1. Using a box grater grate the corn kernels off the cob. Then run the back of your knife down each cob to release all the milky liquid from the cobs

2. Melt butter with Olive Oil in a Calderon or Dutch Oven over Medium-low heat.
   Add the onions and sauté until translucent, 8-10 minutes DO NOT BROWN!

3. Stir in the corn with all its liquid and sauté until the mixture thickens.

4. Stir in ¼ cup of milk.

5. Once the milk is absorbed, gradually stir in the rest of the milk.

6. Reduce the heat and simmer, stirring until the corn is creamy, 4-5 minutes.

7. Chop the basil and add to the corn along with the crushed red pepper flakes, salt, and sugar (if using)

NJ Sweet Corn Ravioli with Brown Butter Cream Sauce

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