Summer Corn Pudding
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
Yield:8 side-dish servings
- 2cups fresh corn kernels (from about 4 ears)
- 3scallions, trimmed and thinly sliced
- ¼pound radishes, trimmed and thinly sliced
- 8ounces small-curd, creamy cottage cheese
- ¾cup plain yogurt
- ¼cup heavy cream
- 4whole large eggs
- 3egg yolks
- 2teaspoons kosher salt
- Freshly ground black pepper
- 2tablespoons chopped fresh dill
Preparation
- Step 1
Toss the corn, scallions and radishes in an 11-by-8-by-2-inch ceramic dish. Cook, uncovered, at 100 percent for five minutes.
- Step 2
Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender. Blend well. Reserve.
- Step 3
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.
- Step 4
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.
- Step 5
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.
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