I have a question about the recipe "Summer Corn Pudding" from Lizthechef.
Can you use canned corn, or frozen? If so, would you suggest cream of corn or just kernels?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I wouldn't use creamed corn because you are adding milk to achieve the creaminess. I think frozen corn will be a fine substitute when fresh isn't in season. Just make sure you taste the mixture to adjust for salt. You also may want to reduce the cooking time by a tad--keep an eye on it.
If you use frozen corn, I wouldn't even bother cooking it. Just thaw it under running water. Frozen veggies are blanched before they're frozen, so they've been "cooked" a bit already. I use frozen peas, corn and green beans "uncooked" all the time in things like salads and relishes. For use in stews/soups/braises, I don't even thaw them. Just toss them in frozen about 5 minutes before service, and they'll be fine.
Our staff picks their all-time favorites.
Trader Joe’s Snacks We Love
Korean Summer Noodles
Don't Miss the Hits
How to Keep Your Plants Alive
Chill All Day