Corn Pudding

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
167
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:

  • 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

Total Fat
13g
19%
Sugar
5g
6%
Saturated Fat
9g
38%
Carbohydrate, by difference
11g
8%
Protein
2g
4%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
5mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
2mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
5mg
0%
Water
9g
0%