Cutting Corn into a Bundt Pan<\/figcaption><\/figure>\n\n\n\nINGREDIENTS<\/strong><\/p>\n\n\n\n- 4 oz Unsalted Butter<\/li>
- 2 1\/2 cups Fresh Corn – cut off of the cob (about 3 ears)<\/li>
- 1\/4 cup Shallot – chopped<\/li>
- 1 Jalapeno Pepper – seeded and diced<\/li>
- 3 Large Eggs<\/li>
- 1\/2 cup Milk<\/li>
- 1\/2 cup Half-and-Half<\/li>
- 1\/4 cup Yellow Cornmeal<\/li>
- 1\/2 cup Ricotta Cheese<\/li>
- 1 1\/2 tbsp Fresh Basil – chopped<\/li>
- 2 tsp Salt<\/li>
- Black Pepper to taste<\/li>
- 1\/2 cup Sharp Cheddar Cheese plus a little more to spread on top – shredded<\/li>
- 1 tbsp Sugar – *Optional if your corn isn’t sweet<\/li><\/ul>\n\n\n\n