Chef Knoll brings a touch of Sonoma Wine Country to this traditional Southern side dish with the addition of Chardonnay. This simple, savory corn pudding recipe is naturally sweet and creamy, and complements the roundness of bottle-aged Jordan Chardonnays.



Create an ice bath. Bring a large pot of salted water to a boil. Blanch 8 ears of corn until just cooked through but still crisp (about 2-3 minutes). Remove from pot and shock in ice bath. Remove kernels from cobs and reserve.

Heat a pan over medium-low heat and add butter. Sweat shallot and garlic until shallots are translucent but not brown (about 5-10 minutes). Add Chardonnay and reduce. Add cream and bring to a simmer. Remove garlic clove and allow the mixture to cool slightly. Reserve reduction.

Remove the corn kernels from the remaining 4 ears of corn with a sharp knife, reserving any juice and starch. Add reduction and raw corn together to blend. Strain through a fine meshed strainer into a sautéed pan and stir over medium heat until thickened.

Fold in reserved blanched kernels, adjust with cream, salt and lime juice. Serve.