I am sure I will raise corn purists' hackles with this recipe but what fun is it to bow to tradition all the time? I’ve made corn pudding with corn pulp and juices, cream and nothing else but a pinch of salt, and the resulting dish was a fine one, a recipe I’ll make for as many seasons of corn as I live to see.
This summer, though, I decided to mix it up with a little onion and poblano pepper. And there’s nothing you can do about it (except complain in the comments section!).
2 tablespoons olive oil
1/2 yellow onion, finely chopped
1 poblano pepper, seeded and finely chopped
About 14 ears corn
1/2 cup heavy cream
Butter, for greasing baking dish
In This Recipe
Heat the oven to 400 degrees. Pour the oil into a small sauté pan and place over medium heat. Add the onion, poblano pepper, and a healthy pinch of salt. Cook until the onion is softened but not brown.
Slit, scrape or grate the pulp and juices from the ears of corn –- and collect into a bowl. You need 4 cups. Add the cream and onion mixture. Season to taste with salt. Pour into a buttered 9-inch round cast-iron skillet or equivalent size baking dish.
Bake the pudding until it’s browned on top and loose but no longer watery, about 45 to 60 minutes. Use a slotted spoon for serving.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.