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

Ingredients

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

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