Fresh corn is one of my favorite summer foods, and this corn pudding recipe, also from Denise Langevin, is such a delicious way to enjoy it. (Don’t fret if you fall in love and want it year-round—it can be made with 9 cups of frozen corn kernels.)
Ingredients
- 12 ears fresh corn, raw
- 3 tablespoons extra virgin olive oil, plus more for the baking dish
- 1 tablespoon unsalted butter
- 4 cups whole milk
- 1 teaspoon salt
- 5 tablespoons of granulated sugar, divided use
- 2 tablespoon chopped fresh basil
Directions
Step 1
Using a sharp knife, cut the corn kernels off the cobs and add to a food processor (you may need to do this in batches). Process until the kernels form a paste, up to 5 minutes.
Step 2
Heat a large saucepan over medium heat. When hot, add the olive oil, butter, and the corn paste. Gradually add the milk and continue cooking until you get a very thick pudding. Stir in the salt, 2 tablespoons sugar, and the basil.
Step 3
Preheat your oven to 400°F. Lightly brush a baking dish with olive oil, then add the corn pudding. Sprinkle the top with the rest of the sugar and bake until the sugar forms a light crust, about 5 to 10 minutes.
Serves 6 to 8