Wente steak and corn
To print this recipe, choose a print size:
1 cup pureed corn kernels (about 4 ears)
1/2 cup corn kennels
1/3 cup milk
1/2cup sour cream
1 Jalapeño chile, finely minced
1/4 cup blue cheese
Kosher salt and freshly ground black pepper
2 12-ounce New York steaks, about 11/2 inches thick
2 large sprigs fresh rosemary
Start a small fire in a kettle-style barbeque. Preheat the oven to 350 degrees. Lightly grease a two-quart baking dish with butter. Combine the pureed corn, corn kettles, eggs, milk, sour cream, jalapeño and blue cheese. Mix thoroughly. Season with salt and pepper to taste. Pour into the baking dish and place in the oven for about one hour. When done, the top should be golden brown and the pudding set throughout.
Season the steaks with salt and pepper. Add the rosemary sprigs to the fire. Place the steaks on the barbeque and put the cover on. Cook, turning every 5 minutes for about 20 minutes, or until an instant-read thermometer reads an internal temperature of 120 degrees. Place on a dish and lightly cover with aluminum foil. Let rest for 10 minutes. Slice on a diagonal against the grain in the meat. Serve with the pudding and a lightly dressed green salad.