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.

 

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.

Tags
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%