Savory Chocho Corn Pudding
This recipe from writer and foodie Erica Lovelace is the best of both worlds, combining comfort food with delicious, healthy Chocho protein.
She spends her Sunday mornings making slow breakfasts, like this Savory Chocho Corn Pudding with green onions, because sometimes the process is just as gratifying as the end result.
“On the weekends I like to actually make something for my husband and I that requires a little elbow grease. It’s not picking up a banana or black coffee. It’s whipping egg whites, chopping vegetables for a mise en place or baking something slowly to be enjoyed just the same.”
1 cup milk
2 cups fresh or defrosted corn kernels
¼ cup Mikuna Chocho Superfood Protein
¼ cup unsalted butter, plus 1 tablespoon softened unsalted butter
4 large eggs, separated
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. Aleppo pepper or chili powder
1 tablespoon of coconut sugar
Chives or green onions
Blend milk and 1 ¼ cup of the corn
Melt ¼ cup of unsalted butter. Add Chocho protein.
Whisk the butter and Chocho powder together until it becomes a roux.
Add the milk and corn puree to the roux.
Beat the separated egg whites until stiff peaks form.
When the corn mixture is completely cooled, add to a bowl with remaining ingredients.
Gently fold in the egg whites.
Add the complete mixture to 4 buttered souffle ramekins.
Add the ramekins to a casserole dish and fill up halfway with hot water.
Bake at 400 degrees for 30 minutes.
Remove, top with chives, and serve immediately.
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