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
