Photo credit: food52
My summer corn pudding was a finalist in a recipe contest on food52 a few years ago. The challenge was “Your Best Corn Off the Cob”, if I remember correctly. I always have fresh basil growing in the garden this time of the year, but you could easily substitute fresh dill or even flat-leaved parsley.
I had kind of forgotten about this recipe and recently pulled it out to go on the menu for our Labor Day gathering, just around the corner.
LtC tip: this recipe can easily be doubled for a crowd by using a 9 X 13 baking dish for 50 minutes.
- 2 Tablespoons unsalted butter
- 2 cups fresh corn kernels, about 2 large or 3 medium ears
- 4 scallions chopped, white and light green portions only
- 3 large eggs
- 1 Tablespoon honey
- 1 Tablespoon unbleached all-purpose flour
- 1 cup whole milk
- 1 pinch cayenne pepper
- ⅓ cup coarsely grated cheddar cheese, plus 2 Tablespoons
- 1 pinch kosher pepper
- 1 pinch ground black pepper
- 4 large fresh basil leaves
- Preheat oven to 350 degrees.
- Using a large skillet, melt the butter over medium heat. Add the corn and scallions and cook for 3 minutes. Remove from heat.
- In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to mix well.
- Add the corn-scallion mixture and the ⅓ cup grated cheddar. Add salt and pepper. Mix well.
- Roll the basil leaves into a little cigar, slice thinly and add to pudding. Stir.
- Pour the pudding into a square, greased baking dish or similar size gratin pan. Sprinkle top with reserved 2 Tablespoons cheddar.
- Bake 40 minutes. Allow pudding to rest 15 minutes before serving.