Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

Ingredients:

Pudding:

3 ears corn
1 ounce water
3 eggs
2 ounces heavy cream
1/4 teaspoon grated fresh ginger
1 teaspoon chopped chives
1/2 teaspoon chopped chervil
Salt and pepper
1/2 ounces butter, for greasing

Salad:

3/4 ounces rice wine vinegar
1 1/2 ounces light olive oil
Salt and pepper
1/4 pint pea shoots
1/4 pint popcorn shoots
1 jicama, peeled and julienne cut

Instructions:

1. Preheat oven to 300 degrees F.
   
2. 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.
   
3. To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama.
   
4. To serve, plate the corn pudding in the center and top with the jicama salad.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.