Corn Pudding

Corn Pudding
Staff Writer

Courtesy of Rioja Wines

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.

4
Servings
112
Calories Per Serving
Deliver Ingredients

Ingredients

For the pudding

  • 10  ears of corn, shucked and grated with liquid reserved
  • Juice of 1 lime
  • 1  Tablespoon  butter or olive oil
  • 1  Teaspoon  paprika
  • salt to taste

For the tomato garnish

  • pint grape or cherry tomatoes, sliced in halves
  • 1/4  Cup  basil, cut in long, thin strips (chiffonade)
  • 1/4  Cup  mint, mint, cut in long, thin strips (chiffonade)
  • 2  Tablespoons  olive oil
  • salt to taste

Directions

For the pudding

Preheat oven to 450 degrees.  In an oven-safe pan or casserole dish, combine grated corn and reserved liquid. Bake until no more liquid remains and the top is crusty and brown, about 25 minutes.

Meanwhile, in a small bowl, mix together tomatoes, basil, mint, 2 tablespoons olive oil and salt to taste; set aside.

Remove corn from oven. While corn is still hot, add lime juice, butter or olive oil, paprika and salt; mix well.

Garnish with tomato mixture right before serving, either hot or at room temperature.

For the tomato garnish

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
6mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
8µg
2%
Magnesium, Mg
6mg
2%
Phosphorus, P
21mg
3%
Sodium, Na
85mg
6%
Water
8g
0%

Corn Pudding Shopping Tip

If you don’t have time to prep fresh corn, stores often have pre-packaged prepped corn. Frozen or canned corn work equally well also.

Corn Pudding Cooking Tip

Whenever you’re baking something, it’s best to use a stand-alone oven thermometer since some ovens run hotter and some ovens run cooler; the internal thermometer may not be accurate, especially in an older oven.