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Grilled Corn Pudding

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Makes 4 to 6 servings 1x

Time 60 to 70 minutes

Units Scale

Ingredients

  • 6 ears corn, shucked and grilled
  • 4 tablespoons (1/2 stick) butter, melted, plus more for greasing the pan
  • 2 cups milk
  • 2 eggs
  • 1/2 teaspoon salt

Instructions

  1. Heat the oven to 350°F. Butter an 8-inch square baking dish or 9- or 10-inch cast-iron skillet.
  2. When the corn is cool enough to handle, cut the kernels from cobs, working downward along the cob over a bowl to collect any juices; you should have about 4 cups corn. Whisk the butter, milk, eggs, and salt together in a large bowl. Stir in the corn. Pour the batter into the baking dish.
  3. Bake on the center rack of the oven until a skewer inserted in the center comes out clean and the pudding no longer jiggles but is still soft to the touch, 40 to 50 minutes. Serve with a big spoon, hot or warm.

Recipe variations

Cheesy Corn Pudding
Use any cheese you like, so long as it melts well—I like Parmesan, Emmental, Gruyère, and cheddar; goat cheese is also good, as well as mozzarella if you like that stringiness: Stir in 1/2 cup grated cheese along with the corn. For a double shot of smoke flavor, use a smoked cheese.

Chile-Spiked Corn Pudding
A modern classic heat-meets-sweet combination: When you grill the corn, also grill 2 jalapeños until blackened. Remove the skins, seeds, and stems, chop, and add to the batter along with the corn. If you’re not keen on heat, grill a red bell pepper instead, which will add mild flavor and color.

Coconut Corn Pudding
A nice choice to accompany a meal with Southeast Asian flavors: Substitute 1 cup coconut milk for 1 cup of the milk.

– Recipe from How to Grill Everything