Sweet Corn Parmigiano Budino

1 tbsp. unsalted butter
2 ears of corn
1/2 tbsp. kosher salt
1/4 tsp. freshly grated nutmeg
1 tbsp. extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano
1 cup heavy cream
2 large eggs
1/2 tsp. cornstarch
1/2 tsp. freshly cracked black pepper

When we were driving home from Monterey, I had Gar read me most of Chef Batali’s new cookbook “America: Farm to Table.” When we got home, I was cooking this recipe before I had unpacked. The recipe in the book is double what I have listed and it was baked in six 8-ounce ramekins. I cut the recipe in half and placed the mixture in two larger ramekins (because that’s what I have at home). I was very pleased with the way this recipe turned out. I’ll quote the description from the book, “This is simply the finest, creamiest, richest, and most decadent appetizer pudding you will ever taste.” I’m not sure about the “I will ever taste” part but it was pretty effing good.