Budin de Elote (Corn Pudding with Zucchini)

The weather here in Texas has been crazy.  One day the temperature is 40°, the next it's 75°.  As a result, we vacillate from craving hearty winter meals to wanting a quick summer supper.  Yesterday was a warm, balmy day so we opted for a summery "pudding" of corn and zucchini for dinner.  We have never grown corn due to it's demanding nature, and our zucchini harvest was a total bust thanks to the squash vine borers.  But although the vegetables in this dish all came from the grocery, the flavors reminded us of summer and the garden.   Made with heavy cream and egg yolks, this is definitely not low-fat, so perhaps despite the summer vegetables it contains, it is best to enjoy this dish during the winter when it is not swimsuit season.  Luckily, this pudding is so rich and filling, with a wonderful texture reminiscent of flan, that a little goes a long way. 

Budin de Elote (Corn Pudding with Zucchini)
adapted from the L.A. Times

Ingredients

3          cups            fresh corn, removed from ears
1 1/2    cups            zucchini, diced small
1/3       cup             unbleached A.P. flour
3                             eggs
3                             egg yolks
3         cups             heavy cream
2         tsp               sea salt
                               pyrex baking dish

Procedure

1. Heat oven to 350° convection (375° conventional).  Butter pyrex baking dish.
2. Toss corn and zucchini with the flour until evenly coated, then spread on the bottom of baking dish.
3. Combine eggs and yolks well.  Add cream and salt and combine well.
4. Pour over vegetables and bake until lightly browned on top and center is not wobbly when you touch it.