Creamy Corn Pudding with Roasted Red Pepper Sauce

This recipe has become a summer favorite. I have served it at many summer celebrations and it is always a crowd-pleaser. Enjoy!

2 c. fresh corn kernels
2 scallions, minced
1/2 c/ diced red bell pepper
1 jalapeno, seeded and minced
1 T. yellow cornmeal
2 T. sugar
1 T. chopped fresh basil
1 t. salt
1/2 t. freshly ground black pepper
1 c. heavy cream
5 large eggs, beaten
1 c (4 oz.) grated sharp Cheddar cheese

Butter a 2-Qt. souffle dish.

Combine the corn, scallions. red bell pepper, jalapeno, cornmeal, sugar, salt, pepper, and basil in a large bowl to mix.

Whisk the cream and eggs together in a separate bowl; stir in the cheese. Mix the egg mixture with the corn mixture, stirring to combine. Pour into the prepared souffle dish and bake 55-60 minutes at 350 degrees, or until light golden brown. The pudding will be very moist and soft in the center.

Remove from the oven and let stand 5-10 minutes before serving. Serve with Roasted Red Pepper Sauce.

2 roasted red bell peppers, peeled, cored and seeded
3 garlic cloves, peeled
6 fresh basil leaves
1/4 c. EVOO
1 T. white wine vinegar
1 T. freshly squeezed lemon juice
Salt and pepper to taste

Mince the garlic in the food processor. Add the roasted red pepper and basil and puree until smooth. Slowly add the olive oil down the feed tube, until the oil is incorporated. Add the vinegar and lemon juice and process until combined. Season with salt and pepper.