This recipe truly highlights two of summer’s best offerings: corn and tomatoes. For best results, never refrigerate your tomatoes - the cold will ruin both their flavor and texture.
Rioja Pairing: The bright acid from the tomatoes and lime juice in this dish would pair well with an unoaked white Rioja. White Riojas that undergo stainless-steel fermentation but have no oak contact tend to be bright and refreshing summer quenchers.
When I cook, the flavors always start in my head. I usually pick a central ingredient and then build the dish from there. I love making this delectable and creamy corn pudding in the summer, when the corn is so fresh and sweet. The leeks and the bacon add the salty, smoky, and earthy elements to the dish, making this a great complement to any entrée. I usually find myself eating it all by myself, it's that good!
— Jackie M. Lee, private chef-author
Click here to see Corn for Breakfast, Lunch, Dinner, and Dessert.
OK, Dave. I'm taking you at your word. I live in the Blue Ridge Mountains of the Commonwealth of Virginia, USA...... My husband was raised on good ole fashioned Southern style cookin'. One of the staples was corn pudding, but all of the early ...