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1. Preheat oven to 350 degree F. Butter eight 4-ounce ramekins or custard cups.
2. Whisk together vinegar and mustard in a bowl; salt and pepper to taste. Slowly add oil in a stream, whisking until vinaigrette is emulsified.
3. In a food processor, pulse together corn, sugar, the 1 teaspoon coarse salt and 1/2 teaspoon pepper until corn is coarsely chopped; transfer to a large bowl. Whisk in half-and-half, eggs, egg yolks, nutmeg, flour, and chopped chives. Pour about 1/2 cup mixture into each ramekin. Bake on a large baking sheet in middle of oven until just set, about 20 minutes. Puddings will continue to set as they cool.
4. Toss salad greens with just enough vinaigrette to coat. Serve pudding warm or at room temperature, garnished with whole chives, with salad on the side. Makes 8 servings.