Carnegie Hall

This soufflé is a versatile side dish for any dinner or buffet. Prepare it in an 11x16-inch sheet pan, your favorite 9x13-inch baking dish, or in individual ramekins. Makes 40 pieces.

4-1/2 cups corn kernels, fresh or frozen
vegetable oil
2/3 cup yellow corn meal
8 large eggs
2/3 cup roasted red peppers, diced
2 cups heavy cream
3/4 cup cheddar cheese, grated
1 tsp. Tabasco sauce
1 tsp. cumin, ground
1/2 tsp. cayenne pepper
nonstick cooking spray
4 cups tomato salsa or chutney (optional)
8 oz. kale chips (optional)
1 bunch scallions, chopped
1/2 bunch cilantro, chopped

Preheat oven to 400°F. Lightly spray baking dish with nonstick cooking spray and line with parchment paper.

Toss corn kernels in small amount of oil and spread on baking sheet. Roast in oven for 10 to 15 minutes until edges of kernels begin to turn golden brown. Remove from oven and lower temperature to 350°F. Set aside 1-1/2 cups of kernels. Purée remaining 3 cups until smooth, using an immersion blender or strong countertop blender.

Mix puréed corn together with eggs, roasted peppers, cream, cheese, Tabasco, cumin, and cayenne in large bowl until well combined. Pour mixture into prepared pan.

Bake corn pudding in oven for 20 to 25 minutes until golden brown and completely set. (Cooking time varies based on size and volume of baking dish.)

Let pudding cool out of oven for at least 30 minutes. Once cool, remove it from pan and cut into 2-inch squares. Serve warm or at room temperature. Top with salsa, kale chips, scallions, and cilantro.