Grilled Corn Pudding
Like mac and cheese, corn pudding is always welcome on the picnic table, a perfect partner for most anything barbecued. Grill the corn before mixing up the batter and you’ve got something extraordinary. You can put this together and bake it when guests arrive, or the day before and reheat it just before serving.
Makes: 4 to 6 servings
Time: 60 to 70 minutes, largely unattended
6 ears corn, shucked and grilled
4 tablespoons (1/2 stick) butter, melted, plus more for greasing the pan
2 cups milk
1/2 teaspoon salt
1. Heat the oven to 350°F. Butter an 8-inch square baking dish or 9- or 10-inch cast-iron skillet.
2. When the corn is cool enough to handle, cut the kernels from cobs, working downward along the cob over a bowl to collect any juices; you should have about 4 cups corn. Whisk the butter, milk, eggs, and salt together in a large bowl. Stir in the corn. Pour the batter into the baking dish.
3. Bake on the center rack of the oven until a skewer inserted in the center comes out clean and the pudding no longer jiggles but is still soft to the touch, 40 to 50 minutes. Serve with a big spoon, hot or warm.
Cheesy Corn Pudding
Use any cheese you like, so long as it melts well—I like Parmesan, Emmental, Gruyère, and cheddar; goat cheese is also good, as well as mozzarella if you like that stringiness: Stir in 1⁄2 cup grated cheese along with the corn. For a double shot of smoke flavor, use a smoked cheese.
Chile-Spiked Corn Pudding
A modern classic heat-meets-sweet combination: When you grill the corn, also grill 2 jalapeños until blackened. Remove the skins, seeds, and stems, chop, and add to the batter along with the corn. If you’re not keen on heat, grill a red bell pepper instead, which will add mild flavor and color.
Coconut Corn Pudding
A nice choice to accompany a meal with Southeast Asian flavors: Substitute 1 cup coconut milk for 1 cup of the milk.
Recipe from How to Grill Everything (Photo: Christina Holmes)