The Simplest Corn Pudding

Recipe from Lois Freedman

Adapted by Elaine Louie

The Simplest Corn Pudding
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
4(255)
Comments
Read comments

This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish. —Elaine Louie

Featured in: The Temporary Vegetarian: The Simplest Corn Pudding

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3 servings
  • 8ears of corn, husked
  • 1tablespoon butter
  • Salt
  • Cayenne pepper
  • Half a lime
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.

  2. Step 2

    Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.

  3. Step 3

    Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
255 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Christine

Yes it will. They freeze the corn immediately after harvest. It's incredibly better than fresh corn in November. I have also made fabulous corn puddings with canned corn and canned cream style corn.

Lee L

I don't discard corn cobs...Boiled for awhile they make a tasty addition to veggie stock for soup.

Weslie

if i use frozen corn about how much should i use? approximately

Teresa

Eh. If the corn is delicious, of course this will be delicious, but eh. I feel like it needed a whisked egg, a little added sugar for a crustier top, or maybe a couple teaspoons of cream...

sbw

What size pan is best?

Patricia

Bought fresh corn. What I ended up with was cooked corn. This had no custard-type consistency. I was worried it would stick to the pan; it did not. But I could have just sautéed it on the stove. Wondering if this works only with corn that is just picked and minutes later prepared for the oven. The "corn milk" was scant in mine.

Private comments are only visible to you.

Credits

Adapted from Lois Freedman

Recipe Tags

or to save this recipe.