Recipe: Nothing in this savory pudding but corn and custard, and it’s perfect for high season

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For 6 persons

When you’ve had your fill of corn on the cob, revisit this old-fashioned dish of corn scraped off the cob and cooked with milk and egg. Once the kernels are off the cob, the pudding is blended in seconds in a blender. It is basically a dish of corn kernels cooked in a light cream, which holds the corn together when cooked. You can top it with diced spicy poblano peppers or sprinkle the top with cheese — like my friends from the Midwest do — but you really can’t top this simple, plain version for the peak of corn season.

Butter (for the dish)
4 fresh corn cobs
4 eggs
2 cups of whole milk
2 tablespoons of flour
1 sugar
teaspoons of salt
3 tablespoons unsalted butter, melted and cooled to lukewarm

1. Set the oven to 350 degrees. Butter a shallow 2-quart baking dish.

2. Place an ear of corn on a cutting board. Working from the thick end to the narrow end, cut 2 rows of grains. Flip the corn flat side down. Cut 2 or 3 extra rows. Continue in this way until all the kernels have come out of all the ears. Transfer the corn to a bowl.

3. In a blender, combine the eggs, milk, flour, sugar, salt and melted butter. Blend for 30 seconds or until frothy. Add the corn kernels and pulse 2-3 times to mix the corn and roughly chop some. It doesn’t have to be a smooth mash. The mixture will be fluffy.

4. Pour the corn mixture into the baking dish. Bake for 45 to 50 minutes, or until the mixture is lightly browned on top. Serve warm or at room temperature.

Sally Pasley Vargas

For 6 persons

When you’ve had your fill of corn on the cob, revisit this old-fashioned dish of corn scraped off the cob and cooked with milk and egg. Once the kernels are off the cob, the pudding is blended in seconds in a blender. It is basically a dish of corn kernels cooked in a light cream, which holds the corn together when cooked. You can top it with diced spicy poblano peppers or sprinkle the top with cheese — like my friends from the Midwest do — but you really can’t top this simple, plain version for the peak of corn season.

Butter (for the dish)
4 fresh corn cobs
4 eggs
2 cups of whole milk
2 tablespoons of flour
1 sugar
teaspoons of salt
3 tablespoons unsalted butter, melted and cooled to lukewarm

1. Set the oven to 350 degrees. Butter a shallow 2-quart baking dish.

2. Place an ear of corn on a cutting board. Working from the thick end to the narrow end, cut 2 rows of grains. Flip the corn flat side down. Cut 2 or 3 extra rows. Continue in this way until all the kernels have come out of all the ears. Transfer the corn to a bowl.

3. In a blender, combine the eggs, milk, flour, sugar, salt and melted butter. Blend for 30 seconds or until frothy. Add the corn kernels and pulse 2-3 times to mix the corn and roughly chop some. It doesn’t have to be a smooth mash. The mixture will be fluffy.

4. Pour the corn mixture into the baking dish. Bake for 45 to 50 minutes, or until the mixture is lightly browned on top. Serve warm or at room temperature.Sally Pasley Vargas

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