Summer Corn Pudding

By • July 30, 2011 133 Comments

805 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I have been making some version of this recipe for years, originally using canned creamed corn. Once I switched to fresh corn, I found the crunch that was needed for this creamy side dish. Pairing the corn with fresh basil from the garden is a classic summer combo.
TIP: Allow the pudding to rest for 15 minutes after baking before serving.
TIP: This recipe can easily be doubled. Bake in a 9X11 dish for 50 minutes. - Lizthechef
Lizthechef

Food52 Review: Corn pudding is a true summer staple -- everyone has a favorite way of making it, and it can range from ultra-rich and creamy to something more sprightly. Lizthechef's light, airy pudding falls within the latter camp. Made with milk instead of cream, it calls for only the barest hint of flour to thicken the custard, resulting in a tender, eggy base. The corn kernels are lightly sautéed in butter with plenty of scallions before they're folded into the pudding, which is flecked with fresh basil, cayenne and grated cheddar. The pudding has a hint of sweetness, both from the corn and a spoonful of honey, a detail we love. It's a great balance of flavors and textures -- perfect for any time of day. - A&MThe Editors

Serves 4

  • 2 tablespoons unsalted butter
  • 2 cups fresh corn kernels (about 3 ears)
  • 4 scallions, chopped, white and light green portions
  • 3 large eggs
  • 1 tablespoon honey
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 pinch cayenne pepper
  • 1/3 cup coarsely grated sharp cheddar cheese, plus 2 tablespoons
  • kosher salt and ground black pepper
  • 4 large, fresh basil leaves
  1. Preheat oven to 350 degrees.
  2. Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and sauté for 3 minutes. Remove skillet from heat.
  3. In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to combine well.
  4. Add the corn-scallion mixture to the bowl, as well as the 1/3 cup of grated cheddar. Mix thoroughly.
  5. Roll the basil leaves into a little cigar. Slice thinly and add to the pudding. Stir.
  6. Pour the pudding into a square, greased baking dish. Sprinkle top with the 2 tablespoons of reserved cheddar.
  7. Bake for 40 minutes. Allow pudding to rest 15 minutes before serving.

Tags: corn, pudding, Summer

💬 View Comments ()

Comments (133) Questions (8)

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
23b88974-7a89-4ef5-a567-d442bb75da04.avatar
23b88974-7a89-4ef5-a567-d442bb75da04.avatar

2 days ago cherie

Delicious and easy!! I have an abundance of jalapeno in my garden and wanted a bit of a kick so I sautéed 1/2 finely chopped jalapeno with the corn and onion. Used a combination of basil and oregano as the herb addition. Perfect dish with grilled steak and can't wait to have some for breakfast.

8f6fe638-b510-42a8-b9eb-50ce6be4ab55.fb_avatar

8 days ago Amy Shmayme Pollard

I never said you did! I said it was listed under the gluten free section of the site.

8f6fe638-b510-42a8-b9eb-50ce6be4ab55.fb_avatar

9 days ago Amy Shmayme Pollard

i sorted recipes by "gluten free". How is this gluten free????? FAIL

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

9 days ago Lizthechef

I never said it was gluten free.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

29 days ago Jason Grunberg

This recipe is amazing! In a time crunch - or to save on a few calories - just saute the corn and scallions in the pan and then once cooked top with shredded parmesan and toss under the broiler to create a nice crust on top. Sprinkle with the cut basil and serve. Still tastes decadent!

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

4 months ago Lizthechef

8 X 8 is good - or a small oval gratin dish - it's an easy and flexible recipe. Enjoy!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

4 months ago cherie

what size pan, 8X8? or cup size. I can't wait to make this.

Cd4936f2-2555-42a6-bab6-b78ae625f4ec.img_3538

12 months ago Summer of Eggplant

Can you easily double this recipe? Is additional oven time needed?

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

12 months ago Lizthechef

I have never doubled it - why not just make two at one time?

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

almost 2 years ago Krmrn

Thanks so very much. One of my old standards and my kids favorites but to have such a light and fresh take is so welcome !

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

almost 2 years ago Lizthechef

Thanks - I keep meaning to make this and forget to do so -

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

almost 2 years ago Lizthechef

Summer is flying by and I need to make this again - maybe tonight, since I bought some corn at the market...

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

almost 2 years ago The Aperitif

This is fantastic! I've been searching for a corn pudding recipe to make at Thanksgiving, but it makes much more sense to make it NOW, with fresh corn and basil. It's a perfect summer side.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

about 2 years ago LibWP

Hi Liz, I've made this so many times and vary the herbs and cheese based on others' suggestions. Just put it in the oven, and this time I sauteed the corn in a little pancetta and no extra butter. This recipe has been great because my husband likes corn but not on the cob and it's a way to enjoy the summer freshness. thanks!

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

about 2 years ago Lizthechef

You are so welcome - the corn is good here in San Diego - time for me to re-try my own recipe, which always feels strange, to look up a recipe of one's own.

B3038408-42c1-4c18-b002-8441bee13ed3.new_years_kitchen_hlc_only

almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

LTC, must tell you again that we LOVE this dish! I can't tell you how many times I've made it. Most recently, I used feta instead of cheddar because I had quite a bit on hand. And I didn't have any basil, so I used fresh Italian oregano, which is sort of a cross between marjoram and Greek oregano. It was fantastic! Thank you, again, for sharing this excellent recipe! ;o)

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

almost 3 years ago Lizthechef

Thanks, AntoniaJames, it has become a family favorite here as well. Love your variations!

Dcca139f-78d5-41a3-b57b-6d6c96424a1c.img_7818

about 3 years ago EmilyC

This is SO delicious! Made it for dinner tonight and everyone loved it. Love the fresh basil with the corn, and also thought the texture of the pudding was just right. Will definitely be making this again!

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

about 3 years ago Lizthechef

Glad you enjoyed it - thanks for letting me know.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

about 3 years ago NicoleB

I tried this recipe tonight and both me and my boyfriend love it!

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

about 3 years ago Lizthechef

Happy to hear, as I dug it out and am on my second batch of it. Even though the corn isn't super here yet in San Diego, almost any fresh corn will do...

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

about 3 years ago rederin

This was lovely. I was attracted to this because the picture looks so good, but was hesitant because I thought I might not like the texture. I don't like bread pudding for that reason. I'm so glad I tried this. It was a breeze, and the taste and consistency were wonderful. It was like a fluffy, creamy, crustless quiche, not dense at all. The contrast between the fresh, plump corn and the egg was fantastic, as was the sweet/spicy combo. In place of cayenne, it would be tasty to add some fresh, sauteed jalapeno. I served it with shrimp scampi for dinner, and had it solo for breakfast the next day. This will go into the rotation, for sure.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

about 3 years ago rederin

Sorry for the double post. Impatient clicking....

D1964e69-bde7-422d-9621-9d8c1f7bc3cf.newliztoqueicon-2

about 3 years ago Lizthechef

Thanks for making my day - I made it with salmon last weekend, the first batch of summer corn. All our guests seems to enjoy it and I routinely have a printed recipe to send home with them.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

about 3 years ago rederin

This was lovely. I was attracted to this because the picture looks so good, but was hesitant because I thought I might not like the texture. I don't like bread pudding for that reason. I'm so glad I tried this. It was a breeze, and the taste and consistency were wonderful. It was like a fluffy, creamy, crustless quiche, not dense at all. The contrast between the fresh, plump corn and the egg was fantastic, as was the sweet/spicy combo. In place of cayenne, it would be tasty to add some fresh, sauteed jalapeno. I served it with shrimp scampi for dinner, and had it solo for breakfast the next day. This will go into the rotation, for sure.

4ea90aee-8dbf-4717-8fcb-5fe4f5bf3409.image

over 3 years ago Truly Scrumptious

Thank you for this recipe. It is in the oven right now and smells very good. I read this recipe last night and went to sleep dreaming of having it for breakfast. Improvising with a yellow onion and no cheese seems just fine. I really love my kitchen smelling so inviting. This never fails to make me smile.

B701d97f-9e39-4bc1-a0d3-3c3e25966e04.massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Hi Liz, just checking back to let you know I finally made this recipe. Rave review from my husband at dinner and the next morning! We were finally able to harvest our corn...so for us it was a "Fall" Corn Pudding. Will be making it again :)

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

almost 4 years ago Paulthecook

For the Jewish holidays, I replaced the basil with dill and it was fantastic. I made this a few times and really love it.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

almost 4 years ago Paulthecook

For the Jewish holidays, I replaced the basil with dill and it was fantastic. I made this a few times and really love it.