Roasted Corn Pudding


8 ears fresh corn, shucked

1 tbsp. Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera 

1 small onion, chopped

Kosher salt

2 c. heavy cream

1 large egg plus 1 egg yolk
2 tbsp. tarragon, chopped, plus leaves for topping
  1. Heat grill on high and heat oven to 400°F. Grill 4 ears corn until charred on all sides, about 5 minutes total. Transfer to cutting board. 
  2. Cut charred kernels off cobs and set aside (about 2 cups). Cut kernels off remaining 4 ears corn (about 2 1/2 cups). Heat oil in medium saucepan on medium. Add onion, raw kernels, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add cream, bring to a boil, then lower heat and simmer until cream is reduced by one-third and mixture has thickened, about 15 minutes. Using immersion blender, puree corn mixture until mostly smooth. With blender running, add egg and yolk; blend to combine.
  4. Fold in charred corn and tarragon, then transfer to shallow 2-quart or 9-inch-square baking dish. Bake until pudding is set and top is beginning to brown, 15 to 20 minutes. Sprinkle with tarragon leaves.