• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roasted Corn, Red Pepper and Shiitake Mushroom Puddlng

  • Recipe Submitted by on

Category: Corn

 Ingredients List

  • 1 lg Whole head garlic
  • 1/3 c Unsalted butter; divided
  • 1 c Shiitake mushrooms; sliced
  • 3/4 c Red onion; diced
  • 1 1/2 c Corn kernels
  • 1 sm Jalapeno pepper; minced
  • 3/4 c Red peppers; roasted/diced
  • 3 Eggs
  • 1 Egg white
  • 1 c Buttermilk
  • 1 c Monterey Jack cheese; grated
  • 1 c Heavy cream
  • 1/2 c Cilantro; chopped
  • Salt and pepper to taste
  • 6 Corn tortillas, 6"


In a preheated, 450-degree oven, place a whole large head of garlic
directly on the rack and dry roast for 40 minutes. Remove garlic head and
allow to cool for 1 hour. Turning garlic head on its side, slice in half to
expose cloves. Carefully remove the soft meat of the cloves and turn out
on a cutting board; chop into a paste. Reserve.

Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5
minutes on medium low heat. Add onion, corn, jalapeno, and roasted peppers.
Cook slowly for 10 minutes.

In a large mixing bowl, beat eggs; add egg white. Beat thoroughly. Add
buttermilk, 3/4 cup of the grated cheese, heavy cream, garlic paste,
cilantro, and seasonings. Add cooked vegetable mixture. Mix well.

To assemble: With remaining butter, thoroughly grease bottom and sides of
an ovenproof oval or rectangular baking pan (9-inch-by-1-inch). Line bottom
of pan with 3 corn tortillas all the way to the edges. Place half of the
corn-mushroom mix over tortillas. Repeat layers. Top mixture with remaining
grated cheese.

Bake in a 350-degree oven for 35 minutes or until thoroughly set. Remove
and allow to cool 15 minutes before unmolding to slice, or serve directly
out of baking dish.

Servings: 6 to 8 as a side dish.

by chef Steven C. Singer of Arthur's Landing in Weehawken, New Jersey

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