Curry Leaf Corn Pudding with Habanero, Shallots, Parm & Cheddar
Prep time
cook time
Serves
6-8
Chef
Aliya Lee Kong
Ingredients
4 cups fresh corn kernels (about 5–6 ears)
2 tbsp unsalted butter
1 tbsp neutral oil
2 large shallots, finely minced
2–3 fresh curry leaves, finely minced
1 habanero, seeded and minced (leave seeds for more heat)
½ cup all-purpose flour
2 cups heavy cream
2 large eggs
1 tsp kosher salt
½ tsp black pepper
½ tsp ground turmeric
½ tsp sugar (optional)
½ cup grated sharp cheddar
¼ cup finely grated Parmesan
Optional Finish:
Extra crispy curry leaves
Lime zest
Flaky sea salt
Method
Build the Flavor Base Melt butter with oil in a wide pan over medium heat. Add shallots and cook 3–4 minutes until soft and fragrant. Add curry leaves and habanero; cook 30–45 seconds until aromatic.
Make the Roux Stir in flour and cook 1–2 minutes, stirring constantly, until lightly toasted and nutty.
Thicken with Cream Slowly whisk in heavy cream, stirring constantly to keep it smooth. Cook 2–3 minutes until thick and glossy. Remove from heat and cool slightly.
Add Corn & Eggs Stir in all of the whole corn kernels. Whisk in eggs, salt, pepper, turmeric, and sugar if using.
Fold in the Cheese Add cheddar and Parmesan and fold until fully incorporated.
Bake Preheat oven to 375°F (190°C). Pour into a generously buttered baking dish or cast-iron skillet. Bake 35–40 minutes, until the center is set and the top is golden and bubbling.
Rest & Finish Rest 10 minutes before serving. Finish with lime zest, flaky salt, and crispy curry leaves if desired.
