I am now the proud owner of significantly more cookbooks than I was before Christmas. One of my new acquisitions is Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten. The book has a whole bunch of fabulous looking recipes, including a croque monsieur which looks dynamite and I will be making in the future. However, this recipe for corn pudding jumped out at me and I just had to make it right away.  I was chatting on the phone with my brother while I was getting ready and he told me to let him know how it turned out. Well…the pudding came out of the oven and I put the finishing touches on it and took a bite. And then I immediately texted my brother “Corn Pudding. OMG.” Then I picked up the pudding with a dish towel and marched over to my neighbors’ house at 9pm to demand that they try it as well, because that much goodness must be shared. So that should give you an idea of how much I love this dish and I hope you give it a go and love it as well.

 

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7-9 ears of corn (I made a smaller batch so I used 5 ears)
2 tbsp butter
1 lime
kosher salt, to taste
cayenne pepper, to taste

Get pumped. This might be the easiest recipe I’ve ever posted.

 

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Preheat the oven to 450 degrees.

Using a box grater, grate the corn into a cast iron skilled. Make sure you catch all that delicious corn juice and bits. I grated onto a plate and then transferred to the skillet, because there was a coating I didn’t want to scratch up…

 

 

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If you grated into a separate container (like me), transfer to your skillet/baking dish, smooth it out and pop it in the hot oven.

 

 

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Let it cook for 15 minutes, after which the corn pudding should be set, but not browned. Dot the pudding with butter and let it get all melty and nice.

 

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Then squeeze the lime juice over the pudding (I used a lot of juice…so tasty), dust with cayenne pepper and add a little salt to taste.

Serve immediately while nice and hot. And by immediately I mean pick up your fork and eat right out of the dish. You won’t regret it.

 


Corn Pudding
 
Recipe By:
Ingredients
  • 7-9 ears of corn (I made a smaller batch so I used 5 ears)
  • 2 tbsp butter
  • 1 lime
  • kosher salt, to taste
  • cayenne pepper, to taste
  • Get pumped. This might be the easiest recipe I've ever posted.
Instructions
  1. Preheat the oven to 450 degrees.
  2. Using a box grater, grate the corn into a cast iron skilled. Make sure you catch all that delicious corn juice and bits. I grated onto a plate and then transferred to the skillet, because there was a coating I didn't want to scratch up...
  3. If you grated into a separate container (like me), transfer to your skillet/baking dish, smooth it out and pop it in the hot oven.
  4. Let it cook for 15 minutes, after which the corn pudding should be set, but not browned. Dot the pudding with butter and let it get all melty and nice.
  5. Then squeeze the lime juice over the pudding (I used a lot of juice...so tasty), dust with cayenne pepper and add a little salt to taste.
  6. Serve immediately while nice and hot.