Thursday, September 6, 2007

Corn Pudding

I love corn on the cob. I do, I really do. But after my hundredth cob of the summer I start to crave fresh corn in a different form.

This corn pudding will become a new staple in my repertoire. It's a little fussy (scraping all the kernels off those cobs) but it's really good and allows the flavor of the corn to shine.

Corn Pudding (adapted from Saveur magazine, July 2007 )
  • 12 ears of corn (this corn must be fresh and sweet - find a farmstand and get freshly picked corn)
  • 2-3 tablespoons butter (original recipe used twice as much butter - try if you like, but I didn't think the dish needed the extra richness)
  • salt to taste
Heat the oven to 400.

Shuck the corn and cut the kernels off the cobs. (I find that my mandoline is great for cutting off the kernels and much neater than using a knife.) Using the back edge of a knife, scrape the cobs: you want to get all the remaining pulp and milk off the cobs.

Put the kernels and juice/milk/pulp into an 8x8 baking dish (it will look a lot like creamed corn at this point). Dot the butter over the top and sprinkle on salt to taste. Bake for about 40 minutes. The top will caramelize (you will fight your tablemates for the browned bits on the edge of the pan) and turn all golden and lovely. Really fantastic.

Serves 4-6 people.


ArkAngels for Russian Orphans said...

Mmmmm fresh corn. But I too get tired of chomping it off to cob. Here's my favorite corn salad recipe (using pre-cooked corn):
6 ears cooked corn
2 T extra virgin olive oil
1/2 cup chopped fresh basil
6 roma tomatoes
2 T balsamic vinegar
Salt and pepper to taste
Boil corn untl tender-crisp. Remove from heat and cool. When cool enough to handle, cut kernels off cob. Let cool. Toss cooled corn with olive oil, basil, tomatoes and let sit at least an hour. Just before serving, add balsamic vinegar and salt and pepper to taste.
(Note: This is a great way to use leftover boiled or grilled corn.)

Kitt said...

Oooh, another one to try! You know I have corn. I had your Greek green beans for dinner tonight. Yum.

Sunday Cook said...

Lisa - that salad looks really nice; thanks for sharing!

Kitt - Hope you liked the beans. Your post on them looks great; I like all your "action" shots. The one of grating tomatoes is very helpful.

-- Mary

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