By Martha Rose Shulman
- Total Time
- About 2 hours
- Rating
- 4(156)
- Notes
- Read community notes
This comforting pudding has a rich, creamy texture, but the only “cream” comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
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Ingredients
Yield:6 servings, as a side dish
- 4garlic cloves, unpeeled
- Kernels from 4 ears corn (about 4 cups)
- ¾cup low-fat milk (1 percent or 2 percent)
- 3eggs
- Salt to taste (about ½ teaspoon)
- Freshly ground pepper
- 1tablespoon slivered or chopped fresh sage
Ingredient Substitution Guide
Preparation
Step
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Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
Step
2
Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
Step
3
Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
Step
4
Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.
Tip
- Advance preparation: You can prepare the mixture several hours ahead. Stir well before turning into the baking dish.
Ratings
4
out of 5
156
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Cooking Notes
Kikihughes
I’ve made this with two ears of corn, because there is just the two of us. Still, I use four cloves of roasted garlic, two eggs, and lots of sage (1Tbsp). Additions: a healthy dash of Tobasco, and a dusting (1-2 Tbsp) of parmesan before I put it into the oven. Usually an hour to set in the oven. I save a bit of silvered sage to dust over the top. We inevitably have leftovers. We serve them up the next morning in ramekins with a poached egg on top and a dusting of smoky pakrika. Yum.
Lisa
Has anyone used frozen corn for this?
CElleD
This is a fabulous recipe. Great flavor from the roast garlic. I didn’t have sage so I added more pepper as another comment suggested. In case you’re unsure, start with raw/uncooked corn.
Tina
What I most liked about it was that I put it together hours ahead, and then stirred and poured it into the baking/serving dish and put it into the oven about 75 minutes before the entree was to be served, just as the recipe suggests. It was perfect. totally delicious! But I'll make the following additions: double the roasted garlic, another egg, another 1/4 c. milk, and a jalapeno pepper. As I didn't have the sage, I did, however, sub. thyme.
WoodAsh
Has anyone adjusted bake time for ramekins?
Terri
How would you make this Vegan?
Kikihughes
I’ve made this with two ears of corn, because there is just the two of us. Still, I use four cloves of roasted garlic, two eggs, and lots of sage (1Tbsp). Additions: a healthy dash of Tobasco, and a dusting (1-2 Tbsp) of parmesan before I put it into the oven. Usually an hour to set in the oven. I save a bit of silvered sage to dust over the top. We inevitably have leftovers. We serve them up the next morning in ramekins with a poached egg on top and a dusting of smoky pakrika. Yum.
chrissi
Make this! Totally lovely—the floral sage and tender garlic flavors go down in a velvety texture. Yay! Thank you!
Debbie
My new favorite way to eat corn! As did another reviewer, I doubled the toasted garlic and added an extra egg. Also forgot to reserve a cup of corn before blending, but loved the smooth final result. Perfect sumner dinner with barely-cooked fresh scallops and the first CSA tomatoes.
Lisa
Has anyone used frozen corn for this?
Tina
What I most liked about it was that I put it together hours ahead, and then stirred and poured it into the baking/serving dish and put it into the oven about 75 minutes before the entree was to be served, just as the recipe suggests. It was perfect. totally delicious! But I'll make the following additions: double the roasted garlic, another egg, another 1/4 c. milk, and a jalapeno pepper. As I didn't have the sage, I did, however, sub. thyme.
chrissi
Will definitely make this again--totally delicious! But I'll make the following additions: double the roasted garlic, another egg, another 1/4 c. milk, and a jalapeno pepper. As I didn't have the sage, I did, however, sub. thyme.
CElleD
This is a fabulous recipe. Great flavor from the roast garlic. I didn’t have sage so I added more pepper as another comment suggested. In case you’re unsure, start with raw/uncooked corn.
Es
A great dish when fresh corn is plentiful. I served a lot of food when we had company over and this was devoured. What I most liked about it was that I put it together hours ahead, and then stirred and poured it into the baking/serving dish and put it into the oven about 75 minutes before the entree was to be served, just as the recipe suggests. It was perfect. Corn this year is super sweet so even though I thought I had added a lot of pepper, to my taste it needed a lot more.
Barbara
A question: I have a serious dairy allergy. Which alternative milk would work best in this recipe? Thanks.
Renee
What kind do you usually like? Unsweetened soy milk is the mildest and would be a great baseline, but personally I think something like unsweetened coconut (canned kind; as long as it's not a super high fat one) would be amazing with the corn.
beth
can this be made in individual ramekins or custard cups?
Paula's Recipes
What happens to the 1 cup of corn kernals that have been set aside before baking...??
David Look
Martha says they are the kernels in the last sentence of step 3.
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