Recipe: Fresh Corn Custard with Summer Salsa

FRESH CORN CUSTARD WITH SUMMER SALSA

5 or 6 large fresh ears cooked corn
1 tablespoon unsalted butter, softened
3 extra-large eggs
2 cups heavy (whipping) cream
2 tablespoons minced shallot
Salt and freshly ground pepper
FOR THE SUMMER SALSA:
3 large ripe tomatoes
2 tablespoons chopped sweet red onion
1/2 to 1 hot fresh red chili or jalapeno pepper
1 to 2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Coarse salt

Heat oven to 350 degrees F.

Cut the corn from the cobs, then run the dull side of a knife blade down the cobs to scrape the milky liquid from the cobs. Butter a shallow 2-quart glass casserole.

In a bowl, beat the eggs and stir in the corn, the heavy cream, and the shallot. Season with salt and a little pepper and pour the mixture into the casserole.

Set the casserole in a roasting pan, add hot water to come halfway up the casserole and bake about 40 minutes, until the edges of the custard are set and the center barely quivers when the casserole is shaken. Remove the custard from the oven; it is best served warm, not hot.

TO MAKE THE SUMMER SALSA:
Peel and seed the tomatoes, chop them, and put them in a bowl. Stir in the remaining ingredients, adjusting the amounts of hot pepper, coriander and lime juice to taste.

TO SERVE:
Spoon a pool of the salsa onto a medium plate. Using a large spoon, cut out a circle of custard and put it on top of the salsa. Pass the remaining salsa in a bowl.

Makes 6 servings
Source: The Hudson River Valley Cookbook by Waldy Malouf