<p><a href="http://cpfoodblog.com/wp-content/uploads/2015/02/Grilled-Corn-FreeDigitalPhotos.net_.jpg"><img src="http://cpfoodblog.com/wp-content/uploads/2015/02/Grilled-Corn-FreeDigitalPhotos.net_.jpg" alt="Grilled-Corn-FreeDigitalPhotos.net" width="400" height="265" class="aligncenter size-full wp-image-3615" /></a></p>
<p><P><P>Our new recipe series from Carowinds Executive Chef Kris Siuta today features a Grilled Corn Pudding. Look for this menu items to be featured in the park for 2015. </p>
<p><strong>Grilled Corn Pudding</strong></p>
<p><strong>Ingredients</strong></p>
<p>2 ears of corn<br />
1 sweet onion, peeled and thickly sliced<br />
2 scallions, thinly sliced<br />
4 cups 2 percent milk<br />
1/2 cup flour<br />
2 teaspoons salt<br />
3 tablespoons butter<br />
4 eggs<br />
½ cup grated Gruyere cheese</p>
<p><strong>Preparation</strong></p>
<p>&#8211; Preheat the grill to medium high.<br />
&#8211; Shuck the corn and lightly oil the cobs and the thick-sliced onion with vegetable oil.<br />
&#8211; Grill the vegetables on medium high for 3-5 minutes per side, then roast on the upper rack of the grill for another 5-7 minutes to soften. Set aside to cool.<br />
&#8211; Preheat the oven to 350 degrees.<br />
&#8211; Cut the corn kernels off the cob and finely chop the onion.<br />
&#8211; Heat the milk to warm (do not boil!), then stir in the flour, salt and butter. Remove from the heat and whisk in the eggs. Add the corn, onions, scallions and cheese, pour in a lightly oiled casserole pan.<br />
&#8211; Place the dish in the oven and bake for 30 minutes or until the center of the pudding is set. Remove let cool slightly and serve.</p>
<p>Did you try this recipe at home? What did you think? Tell us below in the comments.</p>
<p><em>Cover photo ©FreeDigitalPhotos.net/arztsamui</em></p>
<p><strong>* If you liked this post, join other readers who have signed up to for our <a href="http://cpfoodblog.com/newsletter/">free Newsletter</a>&#8230;because then you will never miss another update!</strong></p>

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