Summer Corn Pudding Recipe

Name: Summer Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups fresh corn kernels (from about 4 ears); 3 scallions, trimmed and thinly sliced; 1/4 pound radishes, trimmed and thinly sliced; 8 ounces small-curd, creamy cottage cheese; 3/4 cup plain yogurt; 1/4 cup heavy cream; 4 whole large eggs; 3 egg yolks; 2 teaspoons kosher salt; Freshly ground black pepper; 2 tablespoons chopped fresh dill

Servings: persons

2 cups fresh corn kernels (from about 4 ears)
3 scallions, trimmed and thinly sliced
1/4 pound radishes, trimmed and thinly sliced
8 ounces small-curd, creamy cottage cheese
3/4 cup plain yogurt
1/4 cup heavy cream
4 whole large eggs
3 egg yolks
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh dill

1
Toss the corn, scallions and radishes in an 11-by-8-by-2-inch ceramic dish.
2
Cook, uncovered, at 100 percent for five minutes.
3
Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender.
4
Blend well.
5
Reserve.
6
Sprinkle the dill over the vegetables.
7
Pour the reserved egg mixture over all and stir to combine.
8
Cook, uncovered, at 100 percent for three minutes.
9
Whisk thoroughly, being sure to stir up the mixture at the edges of the dish (where it cooks most rapidly).
10
Cook, uncovered, at 100 percent for three minutes.
11
Whisk again.
12
Cover tightly with microwave plastic wrap.
13
Cook at 100 percent for two minutes.
14
If not set, cook, covered, for an additional minute.
15
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh corn kernels (from about 4 ears), 3 scallions, trimmed and thinly sliced, 1/4 pound radishes, trimmed and thinly sliced, 8 ounces small-curd, creamy cottage cheese, and more.

Yes, Summer Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Corn Pudding

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