Summer Corn Pudding Recipes

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SAGAPONACK CORN PUDDING



Sagaponack Corn Pudding image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Steps:

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

SUMMER CORN PUDDING



Summer Corn Pudding image

Provided by Barbara Kafka

Categories     casseroles, one pot, side dish

Time 15m

Yield 8 side-dish servings

Number Of Ingredients 11

2 cups fresh corn kernels (from about 4 ears)
3 scallions, trimmed and thinly sliced
1/4 pound radishes, trimmed and thinly sliced
8 ounces small-curd, creamy cottage cheese
3/4 cup plain yogurt
1/4 cup heavy cream
4 whole large eggs
3 egg yolks
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh dill

Steps:

  • Toss the corn, scallions and radishes in an 11-by-8-by-2-inch ceramic dish. Cook, uncovered, at 100 percent for five minutes.
  • Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender. Blend well. Reserve.
  • Sprinkle the dill over the vegetables. Pour the reserved egg mixture over all and stir to combine. Cook, uncovered, at 100 percent for three minutes.
  • Whisk thoroughly, being sure to stir up the mixture at the edges of the dish (where it cooks most rapidly). Cook, uncovered, at 100 percent for three minutes.
  • Whisk again. Cover tightly with microwave plastic wrap. Cook at 100 percent for two minutes. If not set, cook, covered, for an additional minute. Serve immediately.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 342 milligrams, Sugar 4 grams, TransFat 0 grams

SUMMER CORN PUDDING



Summer Corn Pudding image

from one of my old cookbooks this is easy to throw together and is lower in fat than the recipes that use heavy cream. great for summertime to use fresh produce.

Provided by chia2160

Categories     Corn

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 eggs
1 cup skim milk
1 cup plain yogurt or 1 cup sour cream
1 teaspoon honey
salt
black pepper
cayenne, to taste
2 cups cornmeal
1 teaspoon baking powder
12 ounces corn kernels
1/2 cup vidalia onion
1 jalapeno, seeded and chopped (optional)
cooking spray

Steps:

  • preheat oven to 350f.
  • mix ingredients in a bowl.
  • spray a 2 quart baking dish with cooking spray, add ingredients.
  • bake 50 minutes until set.

Nutrition Facts : Calories 285.2, Fat 5.8, SaturatedFat 2, Cholesterol 111.9, Sodium 154.9, Carbohydrate 50, Fiber 4.5, Sugar 3.9, Protein 11.3

SUMMER CORN PUDDING WITH CORN SPROUT AND JICAMA SALAD



Summer Corn Pudding with Corn Sprout and Jicama Salad image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

3 ears corn
1 ounce water
3 eggs
2 ounces heavy cream
1/4 teaspoon grated fresh ginger
1 teaspoon chopped chives
1/2 teaspoon chopped chervil
Salt and pepper
1/2 ounce butter, for greasing
3/4 ounces rice wine vinegar
1 1/2 ounces light olive oil
Salt and pepper
1/4 pint pea shoots
1/4 pint popcorn shoots
1 jicama, peeled and julienne cut

Steps:

  • Preheat oven to 300 degrees F.
  • Husk the corn and remove the kernels. In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse. Strain the liquid and discard the pulp. To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix. Pour the mixture into well-buttered 2-ounce souffle molds. Bake in a water bath for 30 minutes. Once pudding is done, let cool to room temperature and unmold.
  • To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama.
  • To serve, plate the corn pudding in the center and top with the jicama salad.

SUMMER RAINBOW CORN PUDDING CASSEROLE



SUMMER RAINBOW CORN PUDDING CASSEROLE image

I GAVE THIS RECIPE IT'S NAME BECAUSE OF ALL THE VIBRANT COLORS WITHIN THE DISH. I was amazed that I got 5 cups of corn from 6 ears, so with the other added ingredients, this dish made a 9X13 size dish. It is a perfect recipe for this time of year using fresh sweet corn, I am sure you can use frozen as well. I did put my own spin on this recipes using ingredients to make it a bit healthier. The ORIGINAL recipe came from an OLD McCalls cookbooks. I found that it was a great way to use the bargain fresh corn I had just purchased. Plus it tasted great, & made an impressive Presentation.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Vegetables

Number Of Ingredients 17

6 large ears fresh corn (cut from cob & scraped with knife)
1 bunch(es) green onions, chopped & sauteed(original recipe used green bell peppers)
1 jar(s) roasted red sweet peppers, or roast one of your own, drained chopped
1/4 cup(s) fresh chive, chopped
1 cup(s) shredded mild cheddar cheese (or low fat cheese of choice)
2 cup(s) shredded colby cheese (or cheese of your choice)
1/2 cup(s) all purpose flour
1 teaspoon(s) salt, (i chose not to use any)
1/2 teaspoon(s) white pepper
4 tablespoon(s) sugar or zero calorie sweetener for baking
4 tablespoon(s) butter melted, (i used extra virgin olive oil)
3 cup(s) whipping cream (i used fat free greek yogurt)
2 teaspoon(s) butter extract (because i didn't use butter)
6 large eggs room temperature (i used 8 medium)
3 medium roma(italian) tomatoes (halved or quartered)
6-8 - green onion blades (about 3 inches long)
- non stick cooking spray

Steps:

  • PLEASE NOTE BECAUSE I USED 6 EARS OF CORN THIS MADE A DOUBLE RECIPE, SO YOU MAY WANT TO CUT IT IN HALF. Preheat oven to 325 degrees F. Spray a 9X12 X2 inch casserole dish with non stick cooking spray and set aside till needed.
  • Cut corn off cob at least twice and scrape with sharp knife to remove the milk from the cob. I GOT THIS MUCH FROM JUST ONE EAR OF CORN.
  • Spray a medium size skillet liberally with nonstick cooking spray. Heat over medium high heat, add onions and sauté until crisp tender about 2 minutes or so. Then remove from heat.
  • Beat eggs in a large bowl first before you add other ingredients. To cut back on the fat content, you may want to use half the eggs and half egg whites, or use egg beaters, next time I will try with egg beaters to cut out some of the calories.
  • Chop the red pepper into medium size pieces. Then add to bowl and stir.
  • Now add corn green onions and chive, & mix till combined.
  • In a small bowl add the flour sugar or Splenda, salt, pepper, & nutmeg & blend together. Then stir into corn mixture. Then add the olive oil OR BUTTER and whipping cream or Greek yogurt & mix well.
  • Add the cheeses and stir to blend. You may want to use fat free cheeses or eliminate it all together to cut out calories. But I pretty much stayed true to the recipe since it was the first time I made it.
  • Pour into prepared dish. Arrange the quartered tomatoes & onion blades on top. Place casserole dish in a larger pan, and add 1 inch of hot water, around casserole dish.{I CONFESS, I DID NOT USE THE WATER BATH METHOD I JUST BAKED IT LIKE MY OTHER CORN CASSEROLE DISHES} Bake UNCOVERED 1 HOUR AND 10 MINUTES OR UNTIL CUSTARD IS FIRM, & knife inserted in center comes out clean.
  • Serve Hot as desired.

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