Recipe Instructions:
Ingredients
8 ears fresh corn, shucked
1 tbsp. olive oil
1 small onion, chopped
Kosher salt
2 c. heavy cream
1 large egg
1 large egg yolk
2 tbsp. tarragon, chopped, plus leaves for topping
8 small chicken legs, split
1/2 c. prepared barbecue sauce
Directions
Step 1
Heat grill on high and heat oven to 400°F. Grill 4 ears corn until charred on all sides, about 5 minutes total. Transfer to cutting board. Reduce grill to medium.
Step 2
Cut charred kernels off cobs and set aside (about 2 cups). Cut kernels off remaining 4 ears corn (about 21/2 cups). Heat oil in medium saucepan on medium. Add onion, raw kernels, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
Step 3
Add cream, bring to a boil, then lower heat and simmer until cream is reduced by one-third and mixture has thickened, about 15 minutes. Using immersion blender, puree corn mixture until mostly smooth. With blender running, add egg and yolk; blend to combine.
Step 4
Fold in charred corn and tarragon, then transfer to shallow 2-quart or 9-inch-square baking dish. Bake until pudding is set and top is beginning to brown, 15 to 20 minutes. Sprinkle with tarragon leaves.
Step 5
Meanwhile, season chicken with 1⁄2 teaspoon each salt and pepper and grill, covered, turning occasionally, 18 minutes. Uncover and continue grilling, basting with barbecue sauce, until chicken is cooked through, 5 to 7 minutes more.
