Ingredients
- 1 red bell pepper, finely chopped
- 3 eggs
- 4 cups heavy cream
- 2 tablespoons dried chives
- 1½ cups finely grated Pecorino Romano
- 1 tablespoon sour cream
- 1½ tablespoons curry powder
- 1 ½ teaspoons kosher salt
- ¾ teaspoon ground pepper
- 1½ cups corn muffin mix
- 2 cups corn kernels
- 2½ pounds mahi fillets
- Blackening seasoning
- 3 tablespoons butter
- Pineapple salsa, for serving
Instructions
Heat oven to 325°. Arrange 6 ramekins on a large baking sheet. Pat chopped bell pepper with a paper towel to remove excess moisture. Combine bell pepper, eggs, heavy cream, chives, cheese, sour cream, curry, salt, and pepper in a large bowl. Stir muffin mix into mixture and immediately fill each ramekin halfway full. Add 3 tablespoons corn to each ramekin and then fill to top with remaining mixture. Bake for 50—60 minutes, rotating pan after every 20 minutes, until centers are set. Just before corn pudding comes out of the oven, dust mahi with blackening seasoning to taste. Melt butter in a large cast iron skillet over medium-high heat. Cook mahi until nicely blackened on each side and cooked through, about 4 minutes per side. Top fish with pineapple salsa and serve alongside corn pudding.
*NOTE: Toss chopped pineapple, mango, papaya, honeydew, and red bell pepper with minced shallots, parsley, a pinch of sugar, and splash of both lime juice and oil for an easy and delicious salsa Corn Pudding.
