Summer Corn Pudding

By Barbara Kafka

Total Time
15 minutes
Rating
4(10)
Notes
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Featured in: FOOD; THE OLD NEW WAVE

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Ingredients

Yield:8 side-dish servings
  • 2cups fresh corn kernels (from about 4 ears)
  • 3scallions, trimmed and thinly sliced
  • ¼pound radishes, trimmed and thinly sliced
  • 8ounces small-curd, creamy cottage cheese
  • ¾cup plain yogurt
  • ¼cup heavy cream
  • 4whole large eggs
  • 3egg yolks
  • 2teaspoons kosher salt
  • Freshly ground black pepper
  • 2tablespoons chopped fresh dill
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

167 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 10 grams protein; 339 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss the corn, scallions and radishes in an 11-by-8-by-2-inch ceramic dish. Cook, uncovered, at 100 percent for five minutes.

  2. Step 2

    Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender. Blend well. Reserve.

  3. Step 3

    Sprinkle the dill over the vegetables. Pour the reserved egg mixture over all and stir to combine. Cook, uncovered, at 100 percent for three minutes.

  4. Step 4

    Whisk thoroughly, being sure to stir up the mixture at the edges of the dish (where it cooks most rapidly). Cook, uncovered, at 100 percent for three minutes.

  5. Step 5

    Whisk again. Cover tightly with microwave plastic wrap. Cook at 100 percent for two minutes. If not set, cook, covered, for an additional minute. Serve immediately.

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