(Picture courtesy of Joshua Bousel at flickr.com.)
This is the time of year when Sweet Corn sales are popping up along all the roads, and signs for that delicacy are on display at all the farm markets and grocery stores. State and county fairs are everywhere, and booths selling corn are hard to avoid. A post from last year dealt with the subject of the sweet corn itself. This year we’ll move on to other ways to use it besides chowing down on the ears, themselves.
Fortunately, a recipe for corn pudding was a subject of a blog I like to visit last night, eschatonblog, so I pass it on to you. Thanks go to fellow blogger Hecate for the favor of passing it on there.
- 2 pounds frozen corn kernels, thawed
- Whole milk as needed (about 1 cup)
- 6 eggs, separated
- 1/2 cup sugar
- 6 tablespoons butter, softened
- 3/4 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
- 1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
- Half of a red bell pepper, cut into strips
- *Chihuahua, a white cow’s-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.
Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
When you are preparing the pudding, of course, the corn can be fresh just as easily as it can be frozen, at this time of year. You may have a surplus of corn just begging to be used in any case.
(Picture courtesy of MBK at flickr.com.)