Summer Corn Pudding

July 30, 2011


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

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Pudding|Vegetable|Egg|Corn|Green Onion/Scallion|Honey|Milk/Cream|Summer|Gluten-Free|Vegetarian|Appetizer|Entree

Reviews (132) Questions (8)

132 Reviews

Rebecca C. August 27, 2015
A short on time decision to make this pudding into fritters resulted in a lovely accompaniment to grilled Albacore tuna. Guided by Carey Nershi's Sweet Corn Fritters recipe, I upped the flour, "downed" the egg and milk, added juice and zest of 1/2 lime, loaded in the cheddar cheese, and fried it in up in a pan. Viola! What was done was done and darned delicious!
 
Author Comment
Lizthechef August 27, 2015
Sounds delicious - very creative adaptation!
 
cherie August 2, 2015
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.
 
Amy S. July 27, 2015
I never said you did! I said it was listed under the gluten free section of the site.
 
Amy S. July 26, 2015
i sorted recipes by "gluten free". How is this gluten free????? FAIL
 
Author Comment
Lizthechef July 26, 2015
I never said it was gluten free.
 
Jason G. July 6, 2015
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!
 
Author Comment
Lizthechef April 13, 2015
8 X 8 is good - or a small oval gratin dish - it's an easy and flexible recipe. Enjoy!
 
cherie April 13, 2015
what size pan, 8X8? or cup size. I can't wait to make this.<br />
 
Summer O. August 17, 2014
Can you easily double this recipe? Is additional oven time needed?<br />
 
Author Comment
Lizthechef August 17, 2014
I have never doubled it - why not just make two at one time?
 
Krmrn August 19, 2013
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 !
 
Author Comment
Lizthechef August 20, 2013
Thanks - I keep meaning to make this and forget to do so -
 
Author Comment
Lizthechef August 11, 2013
Summer is flying by and I need to make this again - maybe tonight, since I bought some corn at the market...
 
The A. August 11, 2013
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.
 
LibWP June 30, 2013
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!
 
Author Comment
Lizthechef June 30, 2013
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.
 
AntoniaJames August 7, 2012
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)
 
Author Comment
Lizthechef August 7, 2012
Thanks, AntoniaJames, it has become a family favorite here as well. Love your variations!
 
EmilyC July 4, 2012
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!
 
Author Comment
Lizthechef July 5, 2012
Glad you enjoyed it - thanks for letting me know.
 
NicoleB June 26, 2012
I tried this recipe tonight and both me and my boyfriend love it!
 
Author Comment
Lizthechef June 26, 2012
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...
 
rederin June 20, 2012
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.
 
rederin June 20, 2012
Sorry for the double post. Impatient clicking....
 
Author Comment
Lizthechef June 20, 2012
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.
 
rederin June 20, 2012
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.
 
Truly S. March 12, 2012
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.
 
lapadia November 10, 2011
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 :)
 
Paulthecook October 18, 2011
For the Jewish holidays, I replaced the basil with dill and it was fantastic. I made this a few times and really love it.