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corn pudding with cheddar & chipotle crust in vintage casserole

Corn Pudding with Cheddar and Chipotle Crust

14 CORN RECIPES to Make and Savor All Summer! 
Plus NEW Corn Pudding with Cheddar and Chipotle Crust – a must side-dish that is healthy, light & delicious. See bottom for recipe.

corn pudding with cheddar & chipotle crust in vintage casserole
Summer Corn Pudding with Cheddar and Chipotle Crust 
Corn Pudding with Cheddar & Chipotle Crust in a vintage bowl
Up close corn pudding – creamy from the grated corn with whole corn kernels too
Butter & Sugar Corn from Bartlett's Farm Stand, Salisbury MA
Just Picked! Butter & Sugar Corn from Bartlett’s Farm Stand, Salisbury MA
Butter & Sugar Corn from Bartlett Farm, Salisbury MA
Butter & Sugar Corn from Bartlett Farm, Salisbury MA
Butter and Sugar corn is considered the best tasting corn. It is a favorite for its sweet flavor, texture and quality.
Grating corn from the cobs
Grate corn off the 3 cobs (see the creamy consistency), cut kernels from 2 corn cobs
Corn Pudding with cheddar & chipotle crust in a vintage casserole
Eat this delicious corn pudding all summer long – just picked corn is best! Reheats well for days…

I’m obsessed with this recipe! Easy to prepare with minimal ingredients – so the corn flavor shines bright.
Check out your local farmers’ markets and try some new varieties of corn like I did.
Cheddar cheese tops the corn pudding and spicy chipotle seasoning is mixed in for a shot of heat… just a little.
I like the pop of color it lends and bolt of flavor.

Here are my Best Corn Recipes that are creative, inventive & well tested!

Click on each title for the recipe.

Velvety Cool Corn Soup in white oval bowl with toppings
Velvety Cool Corn Soup

Velvety corn soup to cool you down! Minimum ingredients so you have lots of Pure-Corn-Flavor. Roasted Pepper with Jalapeño and EVOO adds just a punch of interest.

Mediterranean EVOO Herb & Corn Sauce over grilled sliced chicken
Mediterranean EVOO Herb & Corn Sauce

A light and hearty Mediterranean “Sauce” for Chicken, Fish and beyond. An Extra Virgin Olive Oil Based Pan Sauce combines Garlic, Shallots, Five Herbs and Fresh Corn.

Bite Sized Corn & Chive Quiche with Blue Corn Crust on a vintage wood plate
Bite Sized Corn & Chive Quiche with Blue Corn Crust

A blue corn crust adds interest (and a soft lilac color) – a creamy corn center with truffle cheese is savory, sweet and scrumptious

Karen's Corn Salsa
Karen’s Corn Salsa

This simple corn salsa has a puréed base which gives it stability and creaminess. A wonderful addition to my Hummus and Grilled Veggie Tacos with Corn Salsa.

Vegan Creamy Corn Chowder ~ Packed with Flavor in three bowls
Vegan Creamy Corn Chowder ~ Packed with Flavor

This lush and velvety soup contains no dairy ~ with the addition of silken tofu, leeks, potatoes and lots of corn, a creamy soup that eats like a meal! Roasted Delicata Squash and Chives make the perfect garnish.

Grilled Corn in the Husk with Tomato-Basil Butter
Grilled Corn in the Husk with Tomato-Basil Butter

It’s Barbecue Season! Baste corn with bursting flavor – cover with husk and grill outdoors.
Slather with my Tomato Butter and top with crumbled feta cheese or cotija cheese.

Fresh Corn and Roasted Tomato Salsa in a black bowl
Fresh Corn and Roasted Tomato Salsa

Charred and stirred in a skillet, then cooled, this summer salsa packs a lot of flavor!
A lively summer recipe with local fresh corn. Great for dipping and will brighten all your summer dishes.

Corn and Zucchini Tortitas stacked
Corn and Zucchini Tortitas

A twist on the Spanish “Tortita” ~ these vegetable griddle cakes are delicious.. you can’t eat just one! With good-for you ingredients, chock full of zucchini, corn, scallions, jalapeño, feta, grated parmesan and a generous mound of fresh dill. Eat alone, with your favorite salsa, or, as my mother would do- sour cream.

Summer Pad Thai with Eggplant and Corn
Summer Pad Thai with Eggplant and Corn

I’m loving a home made Pad Thai with loads of local summer veggies! Toss in fresh mint, peanuts and bean sprouts for a fresh crunch.

Grilled Chicken and Corn Lettuce Wraps
Grilled Chicken and Corn Lettuce Wraps

Summertime is all about light, fresh meals, and these chicken and corn lettuce wraps fit the bill exactly. Loaded with lush flavors and textures – the perfect recipe to master… and enjoy!

Hummus and Grilled Veggie Tacos with Corn Salsa
Hummus and Grilled Veggie Tacos with Corn Salsa

My favorite hard shell Tacos filled with Za’atar seasoned Hummus and brimming with colorful Vegetables just off the grill. Corn Salsa adds a layer of natural sweetness, heat and crunch.

Chicken Breasts Under a Brick with a Vegetable Ragoût
Chicken Breasts Under a Brick with a Vegetable Ragoût       

Tender chicken with an outrageous crispy crust pairs with a vegetables melange of carrots, turnips & corn and a rosemary pan-sauce.The ultimate one-pan healthy comfort food main dish.

 Skillet Jalapeño Cornbread a cast iron skillet
Skillet Jalapeño Cornbread

Mildly spicy and full of flavor! Additions include Jalapeños, Poblano Chiles, Chives and Fresh Corn. Gluten Free.

Did you know?
Only a small percentage of sweet corn grown in the U.S. is genetically modified, according to the USDA. Most GMO corn is used in processed foods like corn chips, breakfast cereals, high-fructose corn syrup and corn oil, or turned into livestock feed and ethanol.

One plain ear of corn has about 100 calories, similar to an apple. And with nearly 3 grams of fiber per serving, corn can help you feel full longer, so you’re less likely to overeat and pack on the pounds.

An ear of sweet corn has less than half the sugar of a banana and only about one-third the sugar of an apple.

Cooking sweet corn actually boosts its benefits. Researchers found that while sweet corn loses vitamin C during cooking, its antioxidant activity increases.

Few things say “summer” like a freshly picked ear of sweet corn!
Enjoy this marvelous corn recipes!
Karen

corn pudding with cheddar & chipotle crust in vintage casserole

Corn Pudding with Cheddar and Chipotle Crust

Absolutely the best Summer Corn Pudding! Use just picked corn for a side dish that is healthy, light & delicious! Print the recipe - you will make over and over agian.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
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Ingredients

  • 5 large ears corn I used Butter & Sugar Corn
  • 1 tablespoon unsalted butter softened for casserole dish; I use organic
  • 4 tablespoons unsalted butter
  • 4 tablespoons gluten free flour blend or regular flour
  • 2 tablespoons minced sweet onion such as Vadalia
  • 2 cups full fat milk I use organic
  • 1 teaspoon sea salt
  • 2 teaspoons pure cane sugar I use non GMO
  • 5 large eggs I use pasture raised
  • 3/4 cup extra shredded sharp cheddar cheese
  • 1/4 teaspoon chipotle powder double if you like; can be spicy!

Instructions

  • Husk corn, remove all the silks. Wash and dry.
  • Smear 1 T. butter in a 1 1/2 quart casserole 9" x 12" to coat evenly and thickly. Set aside.
  • Grate 3 ears of corn using large holes of your grater. Will be creamy - save all juices - will have 1 heaping cup.
    Cut the kernels off from remaining 2 ears of corn. HINT: cut corn in half - place flat edge on a cutting board, remove kernels with a sharp knife; will have 2 cups.
    Preheat oven to 350 degrees.
  • Make a roux: Add butter to a 2 quart pot, melt over low heat. Add the flour (gluten free or regular) and minced onion and whisk smooth for one minute. Add milk - 1/2 cup first whisking until creamy & thick over medium heat, about 30 seconds. Add remaining 1 1/2 cups of milk whisking until starts to thicken about 2 minutes.
    Add all grated corn, salt & sugar; whisk in - remove from heat.
  • Let cool 5 minutes. Bring a full kettle of water to a boil (for the water bath.)
    Add eggs, one at a time whisking each until smooth. Add corn kernels, mix well.
    Pour corn mixture into the prepared pan. In a small bowl mix shredded cheddar cheese & chipotle seasoning so it is well mixed. Top corn pudding evenly with the cheese mixture.
    Add corn pudding into the larger pan - carefully pour boiling water in the pan to reach half way up the sides.
    Carefully place in the oven and cook until puffed and cooked 35 minutes. (Feel the top - should be just firm.)

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer. 
COURSE: Farmers' Market Inspired, First Course & Sides
CUISINE: American
KEYWORDS: corn pudding, Corn Pudding with Cheddar and Chipotle Crust, summer corn pudding
Nutrition Facts
Corn Pudding with Cheddar and Chipotle Crust
Amount per Serving
Calories
281
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Cholesterol
 
152
mg
51
%
Sodium
 
443
mg
19
%
Potassium
 
382
mg
11
%
Carbohydrates
 
24
g
8
%
Fiber
 
2
g
8
%
Sugar
 
10
g
11
%
Protein
 
12
g
24
%
Vitamin A
 
778
IU
16
%
Vitamin C
 
6
mg
7
%
Calcium
 
170
mg
17
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

corn pudding with cheddar & chipotle crust in vintage casserole

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