Corn Pudding with Madras Curry, Coconut and Macadamia Nuts

2 ears of corn, kernels cut off cob; cobs reserved
¼ cup yellow onion, finely diced
1 garlic clove, finely minced
1 tablespoon unsalted butter
2 tablespoons olive oil
2 teaspoons madras curry powder
1 teaspoon tumeric
4 ounces coconut milk
½ teaspoon powdered gelatin (or 1 sheet gelatin)
¼ cup unsweetened coconut flakes
¼ cup macadamia nuts, toasted
1 avocado
1 lime, juiced
Salt to taste
Thai basil to garnish (may substitute any type of basil available)

Preheat oven to 325 degrees.

To make corn stock, cut corn cobs in half and place in a deep sauce pan or stock pot. Fill pot with water to cover corn and bring to a rapid simmer. Reduce liquid by half. Strain, reserving liquid corn stock and corn separately.

To make corn pudding, place onions, garlic, butter and one tablespoon of olive oil in a medium skillet and ‘sweat’ over low heat until translucent. Add corn, curry powder and turmeric, cooking an additional two minutes. Add coconut milk and bring to a simmer. Reduce slightly until mixture begins to thicken. Add four ounces of the corn stock and return to a simmer, but do not boil. Add gelatin and stir. Pour mixture into a blender and puree. Strain through a fine mesh sieve, then divide equally into four small bowls or cups. Refrigerate for two hours or until completely cool.

Meanwhile, spread coconut flakes onto a large baking sheet and bake for 7-10 minutes or until golden brown.

In a food processor, pulse macadamia nuts until granular. Remove nuts and clean bowl.

In a food processor, blend avocado with lime juice, remaining olive oil and salt to taste. Push through a fine mesh sieve.

To assemble, top cooled corn pudding with avocado puree, toasted coconut, macadamia nuts and basil.

Serves four as an appetizer.