A creamy corn pudding brings the taste of summer to the grill like no other dish. Bits of fresh corn off the cobb mixed with eggs, cream and Parmesan cheese, topped with grated Manchego cheese. The sweet and savory flavors are the perfect side dish for the perfect steak on the grill as well as fish or shrimp, along with a tangy Chimichurri sauce.
4 tablespoons unsalted butter, plus more for greasing
3 shallots, finely chopped
4 cups fresh corn kernels (about 20 ounces)
1/2 cup Parmesan cheese
Kosher salt and freshly ground pepper
4 duck eggs from Browder’s Birds, whites separated and beaten to peaks, set yolks aside
2 cups half-and-half
1 cup shredded Manchego cheese
Preheat the oven to 350°. Butter a 9-by-13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the shallots and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn, shallots and Parmesan and pulse in food processor. Season with salt and pepper and let cool and then add the yolks and half and half.
In a large bowl, whisk the egg whites until forming stiff peaks. Then fold into the corn mixture, along with 2 teaspoons of salt and 1/2 teaspoon of pepper.
Spread the mixture in the prepared baking dish and top with grated Manchego cheese and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving.