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Summer Corn Pudding with Corn Sprout and Jicama Salad Recipe

Summer Corn Pudding with Corn Sprout and Jicama Salad Recipe

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Summer Corn Pudding with Corn Sprout and Jicama Salad

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Ingredients:

Serving

Directions:

Preheat oven to 300 degrees F.
Husk the corn and remove the kernels. In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse. Strain the liquid and discard the pulp. To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix. Pour the mixture into well-buttered 2-ounce souffle molds. Bake in a water bath for 30 minutes. Once pudding is done, let cool to room temperature and unmold.
To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama.
To serve, plate the corn pudding in the center and top with the jicama salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	396.04 Kcal (1658 kJ)
Calories from fat	231.17 Kcal
		% Daily Value*
Total Fat	25.69g	40%
Cholesterol	149.8mg	50%
Sodium	175.66mg	7%
Potassium	491.21mg	10%
Total Carbs	34.39g	11%
Sugars	5.62g	22%
Dietary Fiber	10.28g	41%
Protein	10.38g	21%
Vitamin C	38mg	63%
Iron	3mg	17%
Calcium	51.6mg	5%

Amount Per 100 g
Calories	117.86 Kcal (493 kJ)
Calories from fat	68.8 Kcal
		% Daily Value*
Total Fat	7.64g	40%
Cholesterol	44.58mg	50%
Sodium	52.28mg	7%
Potassium	146.18mg	10%
Total Carbs	10.23g	11%
Sugars	1.67g	22%
Dietary Fiber	3.06g	41%
Protein	3.09g	21%
Vitamin C	11.3mg	63%
Iron	0.9mg	17%
Calcium	15.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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