White Corn Pudding | James Beard Foundation

Ingredients

• 4 cups frozen white corn, thawed
• 1 cup heavy cream
• 1 egg
• 1/2 teaspoon sugar
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground white pepper
• Dash cayenne
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons chopped chives
• 1 1/2 tablespoons butter, melted
• 1/2 cup finely chopped shallot
• 1 cup finely shredded reduced fat cheddar and Monterey Jack cheese