Recipe by: Chef Tylun Pang
Yields: 6 servings
Ingredients:
- 6 ears fresh Kula sweet corn (or the freshest corn you can buy)
- 2 Tbsp. finely diced Kula onions (or local sweet onions)
- 1/2 c. grated Parmesan cheese
- 2 Tbsp. butter
- 2 c. heavy cream;
- 1 c. milk; 6 whole eggs
- 1⁄2 c. cornmeal
- 1 tsp. salt
- 1⁄4 tsp. white pepper
- 1 ⁄8 tsp. Nutmeg
Technique: Preheat oven to 350°. Shuck the corn, saving the husks to use as natural muffin cups. With a coarse grater, grate the kernels from cob. Dice onions. Grate Parmesan cheese. Heat the butter in a frying pan over medium heat. Sauté the onions in the butter until they have softened; add grated corn and continue to sauté on moderate heat another 3 minutes.
Whisk cream, milk, eggs, and cheese together in a mixing bowl. Add this to the corn mixture, stirring constantly over low heat. Gradually add cornmeal, salt, pepper, and nutmeg. Continue cooking and stirring for another 1? minutes. Spray a 6-cup muffin tin with nonstick spray and line the cups with the saved cornhusks. Divide the batter evenly among the cups. Bake at 350° approximately 20 minutes or until the tops are nicely browned and the centers of the muffins are no longer liquid. (Test with toothpick.)
