Corn Pudding

It’s prime time for the two most popular varieties of sweet corn: white corn, which has smaller, sweeter kernels, and yellow corn, with its larger, fuller-flavored kernels, and primarily eaten on the cob.  Seldom used for feed or flour, sweet corn is extra sweet because it contains more natural sugars than other types.  Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.

Developed nearly 7000 years ago in central Mexico, corn started as a wild grass called teosinte and looked nothing like the modern corn we see today.   Maize to the Indians, they depended upon this crop for much of their food and eventually migrated to present day North America bringing corn along with them.  Known as one of  “The Three Sister’s”  maize is widely cultivated throughout the world, and is produced more than any other grain.  The U.S. produces 40% of the worlds harvest on what is known as “The Corn Belt” which includes Michigan, Minnesota, S.Dakota, Wisconsin, Ohio, Illinois, Indiana, Iowa, Missouri, Kansas, and Nebraska.

Expanding on a previous post Spring Pea Panna Cotta, carrageenan is becoming one of my favorite hydrocolloids when it come to making custards, flans, and puddings.  Whether you’re using a higher or lower dosage or your combining different ratios of iota to kappa, you can produce a wide range of  different textures and mouthfeel.

Left over soup is a “nothing” that can be turned into “something” with a little thought and creativity.  In this case, I had an extra quart of corn bisque left over from the weekend and added .5% iota carrageenan to give it a pudding-like consistency .  A classic pairing of asparagus and corn is a no-brainer, then a little pre-baked streusel for some crunch.  The flavor is of pure corn!  No eggs or flour to muddle the taste.

**Just remember, a little cream is needed when using iota carrageenan for a consistent product.

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