Corn on the cob is one of my favorite summer foods and some of the best corn can be found at Beans and Greens Farmstand in Gilford NH (www.Beansandgreensfarm.com) and as the season comes to an end they make a huge corn maze. You have to try it.
Corn pudding is a savory corn custard. This dish needs to be served hot and is not meant to be reheated so plan to share your “taste of summer” and finish it off.
350 degrees for 20 to 25 minutes in 8″ baking dish
Cut the kernels off the cob and scrape cob of 5 ears of corn for all the pulp/milk –put into medium bowl. Should be about 2 ½ C. Using a large grater grate the last ear of corn and scrape the cob with a knife to get all the pulp & milk – should have 3 C kernels and pulp.
Put large roasting pan on the lower middle rack and heat oven to 350 degrees. Bring 2 quarts of water to boil in a kettle.
Melt butter in large heavy skillet – add corn/pulp cook stirring occasionally and corn turn bright yellow and liquid has almost evaporated – around 5 minutes. Add cream, salt, sugar and pepper – cook till thickened about another 5 minutes. (If using add cheese until melted.) Put in large bowl whisk in eggs and corn starch. Pour into buttered baking dish.
Set the dish into the roasting pan and fill outer pan with boiling water so that the water reaches half way. Bake until browned lightly and jiggles in the middle. Remove and cool for 10 minutes.