Budin de Elote (Corn Pudding with Zucchini)
adapted from the L.A. Times
3 cups fresh corn, removed from ears
1 1/2 cups zucchini, diced small
1/3 cup unbleached A.P. flour
3 egg yolks
3 cups heavy cream
2 tsp sea salt
pyrex baking dish
- Heat oven to 350° convection (375° conventional). Butter pyrex baking dish.
- Toss corn and zucchini with the flour until evenly coated, then spread on the bottom of baking dish.
- Combine eggs and yolks well. Add cream and salt and combine well.
- Pour over vegetables and bake until lightly browned on top and center is not wobbly when you touch it.