Summer Corn Pudding

Name: Summer Corn Pudding
Total time: 15 min
Yield: 8 side-dish servings
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

By Barbara Kafka

Total Time: 15 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; THE OLD NEW WAVE

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.
Step 2
Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender. Blend well. Reserve.
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.
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.
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.