Best Summer Corn Pudding Recipes

SUMMER RAINBOW CORN PUDDING CASSEROLE

Steps:

• PLEASE NOTE BECAUSE I USED 6 EARS OF CORN THIS MADE A DOUBLE RECIPE, SO YOU MAY WANT TO CUT IT IN HALF. Preheat oven to 325 degrees F. Spray a 9X12 X2 inch casserole dish with non stick cooking spray and set aside till needed.
• Cut corn off cob at least twice and scrape with sharp knife to remove the milk from the cob. I GOT THIS MUCH FROM JUST ONE EAR OF CORN.
• Spray a medium size skillet liberally with nonstick cooking spray. Heat over medium high heat, add onions and sauté until crisp tender about 2 minutes or so. Then remove from heat.
• Beat eggs in a large bowl first before you add other ingredients. To cut back on the fat content, you may want to use half the eggs and half egg whites, or use egg beaters, next time I will try with egg beaters to cut out some of the calories.
• Chop the red pepper into medium size pieces. Then add to bowl and stir.
• Now add corn green onions and chive, & mix till combined.
• In a small bowl add the flour sugar or Splenda, salt, pepper, & nutmeg & blend together. Then stir into corn mixture. Then add the olive oil OR BUTTER and whipping cream or Greek yogurt & mix well.
• Add the cheeses and stir to blend. You may want to use fat free cheeses or eliminate it all together to cut out calories. But I pretty much stayed true to the recipe since it was the first time I made it.
• Pour into prepared dish. Arrange the quartered tomatoes & onion blades on top. Place casserole dish in a larger pan, and add 1 inch of hot water, around casserole dish.{I CONFESS, I DID NOT USE THE WATER BATH METHOD I JUST BAKED IT LIKE MY OTHER CORN CASSEROLE DISHES} Bake UNCOVERED 1 HOUR AND 10 MINUTES OR UNTIL CUSTARD IS FIRM, & knife inserted in center comes out clean.
• Serve Hot as desired.

SUMMER CORN PUDDING

Steps:

• preheat oven to 350f.
• mix ingredients in a bowl.
• spray a 2 quart baking dish with cooking spray, add ingredients.
• bake 50 minutes until set.

SUMMER CORN PUDDING WITH CORN SPROUT AND JICAMA SALAD

Steps:

• Preheat oven to 300 degrees F.
• Husk the corn and remove the kernels. In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse. Strain the liquid and discard the pulp. To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix. Pour the mixture into well-buttered 2-ounce souffle molds. Bake in a water bath for 30 minutes. Once pudding is done, let cool to room temperature and unmold.
• To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama.
• To serve, plate the corn pudding in the center and top with the jicama salad.

SUMMER CORN PUDDING

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.