Grilled Chicken Breast, Corn Pudding and Steamed Asparagus

Ingredients

• 15 oz whole kernel corn, canned (drained well)
• 15 oz cream-style corn, canned (undrained)
• 3 large eggs (lightly beaten, at room temperature)
• 1 cup whole milk
• 0.5 cup unsalted butter (melted, plus more for greasing the dish)
• 0.25 cup all-purpose flour
• 0.25 cup granulated sugar
• 1 tsp baking powder
• 0.75 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.125 tsp ground nutmeg (optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Generously grease a 2-quart casserole dish or a 9x9 inch baking pan with butter.

2. 2

   In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, and melted butter until well combined.

3. 3

   In a separate, smaller bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, black pepper, and optional nutmeg. This prevents clumps.

4. 4

   Gradually add the dry mixture to the wet ingredients, whisking continuously until the batter is smooth and free of lumps.

5. 5

   Using a spatula, gently fold in the drained whole kernel corn and the undrained cream-style corn. Mix only until just combined to keep the pudding tender.

6. 6

   Pour the final batter into the prepared baking dish and spread it into an even layer.

7. 7

   Bake for 45 to 55 minutes, or until the center is set and a knife inserted near the middle comes out clean. The top should be golden brown and the edges slightly puffed.

8. 8

   Remove from the oven and let the corn pudding rest on a wire rack for at least 10 minutes before serving. This allows the custard to set properly. Serve warm.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.