Summer means fresh, hot, buttery corn on the cob–and lots of it! This corn pudding is one of my favorite ways to use any leftover corn on the cob the next day, plus all the fresh peppers and onions we have at the same time. (It’s also good in the winter with fresh-frozen corn, or even canned if you must.) For a lighter pudding, you can use milk or even skim milk in place of the half-and-half.
How to make Fresh Summer Corn Pudding:
2 cups corn, cut off the cob
1/4 cup chopped onions
1/4 cup chopped green (or red) sweet/mild peppers
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 cup butter, melted
1 cup half-and-half
Whisk eggs in a medium-size bowl.
Mix in corn, onion, and peppers with a spoon.
Add flour, salt, paprika, and cayenne pepper; stir well.
Add melted butter and half-and-half.
Spoon into a small, buttered casserole dish.
Place the casserole dish in a larger pan filled with about 1/2 inch of water.
Put into a 350-degree preheated oven. Bake approximately 40 minutes or until a knife inserted in the center comes out clean.
(Serves 4-6. Can be doubled.)
P.S. You can use chopped zucchini in place of the peppers if you’re in the midst of a zucchini-palooza. You can also make a “mock corn pudding” replacing the corn with cut-up yellow squash. (Dice and boil then simmer squash or zucchini approximately 10 minutes first.)