Prep Time:15 minutes |
Cook Time:45 minutes
We’re taking care of 2 dogs, 1 cat and 8 chickens at our friend’s house and the chicks are laying up a storm. Those eggs, plus the local corn and the basil patch, inspired a weekend of corn pudding. It’s one of those side dishes that is so good it takes all the attention away from the main course. With that in mind, you can just serve it with an arugula salad for a vegetarian meal. Or if you want an entree that is as much of a scene-stealer, I recommend a batch of amazing ribs.
2 tablespoons butter, plus more for dish
3 green onions, sliced
2 cups corn kernels (see note)
handful fresh basil leaves, chopped
4 large eggs
1 cup half-and-half
1/2 cup shredded parmesan cheese
pinch cayenne, optional
Preheat an oven to 375°F and butter the insides of a 1-1/2 quart souffle dish or other baking dish.
In a saute pan or frying pan, melt the butter over medium-high heat and add the green onions. Cook, stirring for a minute or two to soften, then add the corn and a good pinch of salt. Cook for 4 minutes, then stir in the basil and remove pan from the heat. Let cool for a few minutes until the corn is just warm to the touch. In a bowl, beat the eggs well with a whisk, then whisk in the half-and-half and the cheese. Scrape the cooled corn mixture from the pan into the bowl and stir well. Stir in the cayenne if using. Pour the mixture into the buttered baking dish and bake until puffed and golden, about 45 minutes (if using a baking dish that’s flatter than a souffle dish, start checking after 35 minutes). Serve warm.
note: you’ll need 2 to 3 ears of corn to get 2 cups kernels, depending on the size of the ears. You can use white or yellow corn. You can also used thawed frozen corn.