Fresh Corn Pudding

Fresh Corn Pudding

Serves 8 to 10
Prep: 20 to 25 minutes
Bake: 50 to 55 minutes

You can find all sorts of variations of corn pudding around -- some based on canned corn, some made with canned creamed corn -- but this one relies on fresh corn. It is best made in the summer when you can buy sweet corn grown close to home. Pick six nice big ears, peel back the husks and remove the silks. By scraping down close to the cobs with a sharp knife it's easy to trim off the kernels. You need about three cups of corn kernels for this recipe; you've probably got the rest of the ingredients on hand.

6 tablespoons butter

6 ears white or yellow corn, or a mix of the two, shucked

2 cups whole milk

4 large eggs

3 tablespoons all-purpose flour

2 tablespoons sugar

Salt and freshly ground black pepper

Cayenne pepper

1. Place a rack in the center of the oven and preheat the oven to 350°F. Place 2 tablespoons of butter in a 13-by-9-inch glass or ceramic baking dish and place it in the oven while it preheats until the butter melts, then set the baking dish aside.

2. Hold an ear of corn upright on a rimmed baking sheet and, using a sharp knife, cut down close to the cob to slice off the kernels. Then run the knife down the cob again to extract the milk and any remaining bits of corn kernels. Repeat with the remaining ears of corn. When done, you will have about 3 cups of corn kernels. Set them aside. 3. Warm the milk in a small saucepan over low heat.

4. Meanwhile, separate the eggs, placing the whites in a large mixing bowl and the yolks in another large mixing bowl. Beat the egg whites at high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Set the egg whites aside.

5. Place the remaining 4 tablespoons of butter in a glass measuring cup and microwave on high power until melted, about 1 minute. Beat the egg yolks with a fork until lemon colored. Whisk in the flour and sugar until well combined. Whisk in the warm milk and the 4 tablespoons of melted butter and season with salt and black and cayenne pepper to taste.

6. Fold in the corn kernels, then fold in the egg whites until just combined. Spoon the corn mixture into the prepared baking dish and bake until the top is golden and the pudding is just set, 50 to 55 minutes.

Big batch: This recipe is not easy to double. Just make two batches and bake them in separate baking dishes.