Tbsp olive oil
oz pancetta, chopped
leek, white and light green parts only, chopped
red pepper, chopped
Tbsp chopped fresh cilantro
Tbsp chopped fresh parsley
cup fresh corn, kernels
cup half-and-half cream
tsp cayenne pepper
freshly cracked black pepper
Preheat the oven to 350 degrees F.
Butter a 9 by 12-inch baking dish.
Heat the butter and oil over medium in a sauté pan. Add the pancetta and cook until crispy.
Add the leeks and red pepper and cook about 6 minutes until softened but not browned.
Stir in the cilantro and parsley. Spread the leek mixture evenly on the bottom of the buttered baking dish.
In a food processor puree the corn with the half and half cream until almost smooth.
Add the eggs, sugar, cayenne, and salt and pepper. Pulse until just combined.
Pour the pudding mixture over the leek mixture. Bake for 30 minutes or until set.