Aside from ripe berries and stone fruit, one of the best flavors of summer is sweet corn. It complements just about every summer main dish – from pulled pork barbecue and fried chicken to crab cakes and shrimp boils. I had a very memorable dinner earlier this season at the Spring House on Block Island: Scallops with Lobster and Corn Pudding, topped with fresh arugula and garnished with chive infused olive oil and a red pepper coulis. Savoring every bite, I resolved myself to try to make a versatile corn pudding that could be dressed up or down depending on what it is paired with.
You can make this corn pudding a few different ways:
puree the corn for a smooth texture
leave the corn kernels whole
bake in a bain-marie for even cooking and a soft texture
bake straight in a baking dish for browned edges and a crusty edge
I wanted a more rustic dish this time around, so I left the kernels whole and cooked straight in the oven.
5 ears of corn, husked
8 tbsp unsalted butter (1 stick)
5 large eggs
¾ cup of half and half
½ cup milk
½ cup yellow cornmeal
1 ¼ cup ricotta
1 cup mascarpone
1 tbsp sugar
1 tsp salt
1 tsp pure vanilla extract
Preheat oven to 375 degrees Fahrenheit.
Remove kernels from the cob. Melt butter in a large pan and saute corn kernels about 5 minutes.
In a large mixing bowl, whisk the eggs and mix in half and half and milk. Using a large spoon or spatula, add ricotta, mascarpone, and corn meal. Stir until smooth. Finally, add sugar, salt, and vanilla and combine thoroughly.
Pour into a medium-size baking pan. I chose a 9”x13” pan so that I could cut the pudding into squares for serving, but you can also bake in separate ramekins (perfect for a bain-marie) or in a casserole dish if you prefer to serve family-style.
Bake for 40-45 minutes. Remove from oven and serve immediately.
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