Mike Garten

Barbecued Chicken with Roasted Corn Pudding

Name: Barbecued Chicken with Roasted Corn Pudding
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 8 ears fresh corn, shucked; 1 tbsp. olive oil; 1 small onion, chopped; Kosher salt; 2 c. heavy cream; 1 large egg; 1 large egg yolk; 2 tbsp. tarragon, chopped, plus leaves for topping; 8 small chicken legs, split; 1/2 c. prepared barbecue sauce

By The Good Housekeeping Test KitchenPublished: Aug 9, 2019

Yields:

8 serving(s)

Total Time:

1 hr

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This charred chicken and corn recipe makes for the quintessential summer dinner. Glass of rosé optional.

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Ingredients

8
ears fresh corn, shucked
1 Tbsp.
olive oil
1
small onion, chopped
Kosher salt
2 cups
heavy cream
1
large egg
1
large egg yolk
2 Tbsp.
tarragon, chopped, plus leaves for topping
8
small chicken legs, split
1/2 cup
prepared barbecue sauce

Directions

1. Step 1Heat grill on high and heat oven to 400°F. Grill 4 ears corn until charred on all sides, about 5 minutes total. Transfer to cutting board. Reduce grill to medium.
2. Step 2Cut charred kernels off cobs and set aside (about 2 cups). Cut kernels off remaining 4 ears corn (about 21/2 cups). Heat oil in medium saucepan on medium. Add onion, raw kernels, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
3. Step 3Add cream, bring to a boil, then lower heat and simmer until cream is reduced by one-third and mixture has thickened, about 15 minutes. Using immersion blender, puree corn mixture until mostly smooth. With blender running, add egg and yolk; blend to combine.
4. Step 4Fold in charred corn and tarragon, then transfer to shallow 2-quart or 9-inch-square baking dish. Bake until pudding is set and top is beginning to brown, 15 to 20 minutes. Sprinkle with tarragon leaves.
5. Step 5Meanwhile, season chicken with 1⁄2 teaspoon each salt and pepper and grill, covered, turning occasionally, 18 minutes. Uncover and continue grilling, basting with barbecue sauce, until chicken is cooked through, 5 to 7 minutes more.