Though corn right off the cob is delicious during the summer, it becomes extra-comforting when paired with fresh summer produce in this corn pudding. We like the kick that follows the sweet freshness of this dish.
EnlargeCredit: Not Eating Out in New York
It was a simple recipe for the humita in Seven Fires,
consisting of fresh, sweet corn, milk, butter, onion and lots of fresh
basil. While softening the onions, I added a few small cubano peppers
and some just-ripe, black heirloom tomatoes before stirring in the corn
kernels for a little more depth. An assortment of garden herbs like
chives and oregano accompanied the basil, and I gave it plenty squeezes
of lime. The result was a mild, tangy and fresh-tasting "pudding." I
also couldn't get the mixture to thicken the way I wanted it to, so
some fine yellow cornmeal stirred in solved that problem.