PW's Corn & Wild Rice

So I have to say, I absolutely love this side dish. It's definitely marked down as one of my favorites! The creaminess of the corn and cream mixed with the texture of the wild rice is just fantastic. It is actually the first time I have ever cooked whole wild rice, it gives me all kinds of ideas for dishes with wild rice. A must try!

Cook the wild rice to the package directions, but instead of water cook it with chicken broth. Wild rice can be hard to find, you want pure wild rice, not the boxed Zatarans wild rice mix or anything. Just pure, uncooked wild rice. I couldn't find it at Wal-Mart, Food Pyramid carries it though.

Once the wild rice is cooked, pour into a bowl or high sided plate to cool so it doesn't cook the eggs.

Cut the kernels off the corn into a large mixing bowl. You could use frozen corn, but fresh would be way better, and frozen is way better than canned. So it goes #1 fresh, #2 frozen, #3 canned... if you didn't catch that.

Pour the cream into the bowl with the corn kernels, then 2 beaten eggs, cubed butter, salt you want to add enough that it will bring out all the flavors, stir together. Sprinkle some cayenne pepper, 1/4 teaspoon or so, or more if you like heat!

Next add 2 cups wild rice. If the mixture seems overly thick, add a little milk to thin it. You want it to be thick but stirrable.

Taste for seasonings, if you need more salt or cayenne pepper, go for it! ...My writing teacher would have a heart attack at all my sentences ending in IT!

Next, generously butter an oven-safe baking dish. Pour in your corn mixture, flatten out top with the back of spoon.

Bake at 350 degrees for 30-45 minutes or until light brown on top.

I LOVE this dish!

Ingredients:

2 cups cooked wild rice (cooked in chicken broth)
4 cups chicken broth
3-4 cups fresh corn kernels cut off the cob
1 cup heavy cream
6 tablespoons butter
2 whole eggs beaten
1 teaspoon or more of kosher salt
cayenne pepper to taste
1/2-1 cup milk for thinning