Savory Corn Pudding

• 2 Tbsp butter, melted
• 4 medium shallots, finely chopped
• 1 small cubano or jalapeno pepper, seeded and finely chopped
• 1 ripe tomato, chopped
•  8 ears fresh corn
• 3/4 cup whole milk
• 1/2 cup heavy cream or milk
• salt
• pepper
• 2 tsp red pepper flakes
• 2 Tbsp fine yellow cornmeal
• 3 Tbsp fresh lime juice
• 1 cup fresh basil, slivered
• 1 Tbsp olive oil
• 1 Tbsp fresh chives
• 2 tsp fresh oregano, finely chopped

In 3-quart saucepan over medium-low heat, saute shallots in butter 6 minutes or until translucent. Add pepper and tomato; cook another 2 to 3 minutes.

Using a sharp paring knife, scrape kernels from the corncobs over a bowl; transfer corn and juices to the saucepan, and stir another 2 to 3 minutes. Add milk, 1/4 cup at a time, stirring until absorbed; then pour in the cream, and season with salt, pepper, and pepper flakes if desired. If necessary, thicken mixture with cornmeal, 1 tablespoon at a time, until it is puddinglike. Add the lime juice, basil, olive oil, and optional herbs.

Makes 6 servings.