I love corn on the cob. I do, I really do. But after my hundredth cob of the summer I start to crave fresh corn in a different form. This corn pudding will become a new staple in my repertoire. It's a little fussy (scraping all the kernels off those cobs) but it's really good and allows the flavor of the corn to shine.
Corn Pudding (adapted from Saveur magazine, July 2007 )
- 12 ears of corn (this corn must be fresh and sweet - find a farmstand and get freshly picked corn)
- 2-3 tablespoons butter (original recipe used twice as much butter - try if you like, but I didn't think the dish needed the extra richness)
- salt to taste
Shuck the corn and cut the kernels off the cobs. (I find that my mandoline is great for cutting off the kernels and much neater than using a knife.) Using the back edge of a knife, scrape the cobs: you want to get all the remaining pulp and milk off the cobs.
Put the kernels and juice/milk/pulp into an 8x8 baking dish (it will look a lot like creamed corn at this point). Dot the butter over the top and sprinkle on salt to taste. Bake for about 40 minutes. The top will caramelize (you will fight your tablemates for the browned bits on the edge of the pan) and turn all golden and lovely. Really fantastic.
Serves 4-6 people.
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