/ Source: TODAY
Chef Ryan Scott of Finn Town Tavern in San Francisco joins TODAY Food to demonstrate how to make two easy yet crowd pleasing summer recipes.
He shows us how to make a sweet and creamy corn pudding and spicy grilled chicken with chile and spice-infused butter.
This recipe is great if you need to prep ahead of time. The butter can be made weeks ahead and the chicken seasoned the night before.
The texture of this pudding is similar to that of ricotta. It has a slight bite of heat and the corn adds a subtle sweetness.
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