Recipe: Sweetcorn Pudding from STK Steakhouse

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STK opened in the Gulch in 2019, offering a modern twist on the classic steakhouse experience. With a menu focused on premium cuts of meat and fresh ingredients, the stylish lounge with an evening DJ creates an energetic atmosphere that encourages guests to interact, sip cocktails and mingle with their meal.

In addition to evening dinner service, weekend brunch — with everything from cinnamon French toast to lobster and eggs Benedict — plus a happy hour that features a vibrant selection of drinks and bites that won’t break the bank, STK has also added a special Thanksgiving Menu to the mix.

“The Thanksgiving dinner experience will include roast turkey and sides including cornbread and sage stuffing, shallot and thyme confit, maple sweet potatoes, classic sauce, and more,” says Culinary vice president Vincent Menager, adding that the takeout package “will include dinner for two and pumpkin spice pie.”

Menager describes one of the restaurant’s Thanksgiving sides, sweet corn pudding, as the perfect corn dish to serve with your turkey. “It’s creamy and sweet and complements savory dishes,” he says. If STK can’t tempt you with its bountiful holiday offerings, you can bring home a bit of steakhouse with this recipe. And Menager offers this advice to anyone cooking the full feast at home: “Invite your closest friends and family over for dinner, stick to the recipes you love, and introduce new ones to keep the meal exciting.”

(700 12th Ave S., 615-619-3500; stksteakhouse.com)


sweet corn pudding

Courtesy of Vincent Menager, Vice President of Cooking, STK Steakhouse

  • 1⁄2 cup half and half
  • 1⁄2 cup milk
  • 1⁄4 cup unsalted butter
  • 4 cups fresh corn kernels
  • 1 tablespoon of sugar
  • 1 tablespoon fine cornmeal
  • 2 chives, finely chopped
  • Salt and pepper
  1. Melt the butter in a small skillet over low heat, taking care not to brown the butter.
  2. Sauté two cups of fresh corn kernels in butter, until corn is tender with no added color.
  3. Season with salt and white pepper to taste.
  4. In a small saucepan, bring half and half to a boil over low heat. Once boiling, add the popped corn.
  5. Cook over low heat until the mixture begins to boil. This should take about 5 minutes.
  6. While the mixture cooks, take the remaining two cups of corn and mix it with 1⁄2 cup milk, pureeing in a blender until smooth.
  7. Once the corn mixture has come to a boil, add the mashed corn, fine cornmeal and sugar, whisking the mixture until it is thick and the cornmeal is dissolved. (This step should take about 5 minutes.)
  8. Adjust with salt and pepper to taste.
  9. Garnish with finely chopped chives on top.
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