When a beloved vegetable is at the peak of its short season, like corn is right now, I can't help but buy it impulsively. This means, of course, that I arrive home with loads of produce and no particular game plan for how to use it. But then I remembered that I've always wanted to make corn pudding, a dish that rivals mac and cheese in the comfort category.
Since I've got a surplus of fresh corn, I'll be removing the husk and silk from the ears myself and slicing the kernels off the cob to make pudding for a crowd. But if you're hoping to keep it speedy and simple, stick with a recipe that calls for frozen corn instead. Either way, you'll savor this sweet-salty side. Decide which is for you when you read more.
1 1/2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 cup frozen corn kernels, thawed
1 1/2 cups half-and-half
1 1/2 teaspoons sugar
1/8 teaspoon cayenne
1/4 pound Monterey jack, grated (about 1 cup)
- Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
- Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
- Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes. Serve either hot or at room temperature.
6 ears of fresh corn
1 8-ounce package of cream cheese
3/4 cups sugar
1 1/2 cups butter
1 tablespoon baking powder
6 large eggs or 8 medium eggs
Pinch of salt
- Preheat oven to 300 degrees. Bring cream cheese to room temperature or soften in microwave on low setting for a few minutes. Do not overheat.
- Remove all of the corn from the ears and be sure to scrape down the sides so that you get all of the juice from the cob. Beat the eggs and add the rest of the ingredients together and incorporate well.
- Pour into a small glass or metal baking dish and bake for 40 to 50 minutes or until golden brown. You may want to insert a toothpick into the center to be sure that it comes out clean. Cut into small pieces and serve as a side dish.