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.
Summer Corn Pudding
Author: Liz the Chef
Prep time:
Cook time:
Total time:
Serves: 4 servings
A simple corn pudding using fresh corn.
Ingredients
- 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
Instructions
- 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.
This looks so delish Liz, another keeper for me!
Thanks, Wendy – have a fun time with Jayne. I think she flew out of London this morning .
Summer is sneaking a way and I have yet to get creative with corn. On the cob is great, but I wanna cook something too. Thanks for the incentive. GREG
I know you will come up with something fabulous…
Just thinking of this makes me smile, when I’m back from vacation I’m going to make some
Where are you going? We are off to the Bay Area this weekend.
I used to make this for Thanksgiving, mind-reader – but it’s better with summer corn…
I’ve NEVER made corn pudding….what’s wrong with me? Thanks for the inspiration, this Summer will be the one! – S
I’ve never made corn pudding – now I will try with this recipe.
Hope you try it and enjoy – it is fine made with low-fat milk…
I remember this recipe Liz. It sounds so good and I think it will be great at your labor day gathering. I have never made corn pudding before, it really does sound delicious,.
It’s a nice side dish for summer dinner parties.
Hi Liz! I love finding old recipes, especially ones like this. I was just eyeing the fresh corn at the store, and I also but extra. This recipe is just want I need.
Thanks!
Hope you enjoy it, Mary –
I just made this tonight for my parents and we all loved it.
My favorite response – my folks would have loved it as well, Cathy – thank you for your enthusiasm.
Liz, I don’t do enough with fresh corn. Must try this lovely dish very soon!
It’s such a great summer recipe during corn season – hope you try it.