Roasted Corn Pudding

This creamy, custard-like Roasted Corn Pudding is sweetened by the natural flavors of sweet corn with a hint of Tarragon for rustic side dish, perfect for family gatherings and holiday dinners.

I love corn, and I’m not afraid to admit it. Good corn is buttery and sweet with a great texture and infinite possibilities. Equally at home in savory dishes and desserts, this versatile crop is a staple in my summer kitchen and even in the autumn months too.

For this charming dish, I wanted to keep things simple to highlight the natural sweetness of the corn. Cream and eggs form the base of this savory pudding, while roasted corn, shallots and tarragon build in lovely, subtle flavors for a side dish worthy of celebration.

To roast the corn, you can absolutely fire up your grill, but I took the lazy cook’s route and instead roasted the corn on my stovetop on a cast iron griddle. Mind you, this is only for half of the ears of corn.

For the other 3 to 4 ears of corn, go ahead and cut those kernels off and sauté over medium heat with a shallot in a bit of oil. Once tender, you add the cream and let it simmer until reduced.

Now comes the fun part. If you’ve got an immersion blender, dust that puppy off because tonight is the night it gets to shine. Of course you could also just pour the cream and corn into a blender or food processor. Any way you choose, puree that mix until the corn is creamed but still has a bit of texture.

Next, we revisit those perfectly roast-y ears of corn with blackened bits. Cut the kernels off and fold ‘em in to the creamed corn along with a bit of chopped tarragon. Dried is fine too, just reduce to a teaspoon or so using the age-old 3-to-1 conversion: 1 tablespoon fresh herbs=1 teaspoon dried.

Bake that goodness for about 20 minutes in your prettiest dish, which for me happened to be a shimmery fluted quiche pan. Serve with simple, rustic foods like roast chicken, steak, or pork chops, and well-seasoned greens for the quaintest dinner in town.

Easy Roasted Corn Pudding

• Author: Katelyn Masters
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Cuisine: American

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Description

This creamy, custard-like Roasted Corn Pudding is sweetened by the natural flavors of sweet corn with a hint of Tarragon for rustic side dish, perfect for family gatherings and holiday dinners.

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Ingredients

• 6–8 ears of corn (about 4.5 cups kernels)
• 2 tablespoons olive oil
• 2 shallots, diced
• 1-/2 teaspoon salt
• 2 cups heavy whipping cream
• 1 tablespoon fresh tarragon, chopped

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Instructions

1. Preheat oven to 400 degrees.
2. Fire up your grill or heat up a stove-top griddle. Roast half of the corn (3 large or 4 small) ears of corn, turning to get an even char, for about 5 minutes. Set aside.
3. Cut the kernels off of the remaining ears of corn (3 large or 4 small).
4. Heat the olive oil in medium saucepan over medium heat and add the raw corn kernels and diced shallot. Sauté until softened and season with about ½ teaspoon of salt.
5. Add heavy cream to the saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, stirring often, for about 10 minutes or until the cream has reduced by about one-third.
6. While the cream is simmering, cut the kernels off of the roasted corn and set aside.
7. Using an immersion blender, blend the corn and cream mixture in the saucepan until it is creamy but still has a bit of texture. Alternatively, you can pour the mixture into a blender or food processor and blend, leaving just a bit of texture.
8. Fold in the roasted corn kernels and chopped tarragon and pour into a 2-qt baking dish. Bake for 20 minutes at 400 degrees.

Keywords: Easy Roasted Corn Pudding

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