4.666665
6 ratings

Corn Pudding

Staff Writer
pudding
Courtesy of Rioja Wines

This recipe truly highlights two of our favorite produce products: corn and tomatoes.  For best results, never refrigerate your tomatoes - the cold will ruin both their flavor and texture.

For this dish and more, click here for our roundup of every recipe you'll need to get through the holidays.

 

4
Servings
420
Calories Per Serving

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:

  • 1 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:

Slice tomatoes, basil, and mint.

Mix in bowl with olive oil and salt.

Garnish corn pudding with the tapenade.

Nutritional Facts
Servings4
Calories Per Serving420
Total Fat13g20%
Sugar14gN/A
Saturated2g9%
Protein11g23%
Carbs79g26%
Vitamin A98µg11%
Vitamin B60.7mg32.8%
Vitamin C40mg67%
Vitamin E2mg12%
Vitamin K21µg26%
Calcium37mg4%
Fiber11g43%
Folate (food)144µgN/A
Folate equivalent (total)144µg36%
Iron3mg17%
Magnesium114mg29%
Monounsaturated8gN/A
Niacin (B3)6mg30%
Phosphorus300mg43%
Polyunsaturated2gN/A
Potassium1174mg34%
Riboflavin (B2)0.3mg18.1%
Sodium1004mg42%
Thiamin (B1)0.4mg24.3%
Zinc2mg16%
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