From the kitchen of Stephanie Knewasser
Cut into small pieces & saute in a pan until crispy:
2-3 slices bacon
Add:
10 medium shiitake mushroom caps
2 medium shallots, minced
Saute until cooked through.
Set aside.
Set a box grater in a large bowl.
On the course side, grate, all the way to the cob:
6 ears fresh corn
Set aside.
Using a serrated knife, cut the kernels from:
6 ears of fresh corn
Using the dull side of the knife, scrape the juices from the cobs into the bowl.
In the same pan used earlier, add:
1 Tbsp butter
corn & it’s juices
Cook, stirring, until the corn is thick and shiny, about 3 minutes.
Add:
2 teaspoon finely grated lemon zest
2 tablespoon fresh lemon juice
bacon, shallots & mushrooms
2 cups heavy whipping cream
1 cup shredded sharp white cheddar cheese
2 tsp thyme
salt & freshly ground pepper
Let cook down until a creamy consistency – 10 or 15 minutes, stirring every 2-3 minutes so that it doesn’t burn.
Spread the mixture in a buttered baking dish.
Bake @ 375, 30 minutes or until the pudding is slightly puffed and just starting to brown.
Let stand for 10 minutes before serving.
NOTE
This recipe is from my friend Ben. You can sub the cheddar with Parmesan, the shitake mushrooms with regular ones, the shallots with garlic and onion.