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

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.

THE SIMPLEST CORN PUDDING



The Simplest Corn Pudding image

This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish.

Provided by Elaine Louie

Categories     easy, side dish

Time 40m

Yield 3 servings

Number Of Ingredients 5

8 ears of corn, husked
1 tablespoon butter
Salt
Cayenne pepper
Half a lime

Steps:

  • Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
  • Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
  • Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.

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 CHOWDER



Summer Corn Chowder image

This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!

Provided by KandyKates recipes

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 58m

Yield 5

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
1 large onion, diced
3 tablespoons all-purpose flour
5 cups vegetable broth
2 large russet potatoes, cut into 1/4-inch pieces
4 cups corn kernels
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup half-and-half
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
  • Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 65.3 g, Cholesterol 30.1 mg, Fat 17.8 g, Fiber 7.5 g, Protein 10.7 g, SaturatedFat 7.4 g, Sodium 571.9 mg, Sugar 10.2 g

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