Corn & Zucchini Pudding

  • Prep Time 15 min
  • Cook Time 1 h 10 min
  • Serves: 12

Ingredients

  • 1 tbsp butter 15 mL
  • 2 small zucchini, finely diced
  • 1 small onion, finely diced
  • 3/4 tsp each salt and pepper, divided 4 mL
  • 4 cups fresh corn kernels, divided 1 L
  • 1/4 cup all-purpose flour, divided 60 mL
  • 2 cups 10% half & half cream, divided 500 mL
  • 4 eggs, beaten
  • 3 tbsp finely chopped chives 45 mL
  • 1 1/2 tsp ground paprika 7 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Melt butter in skillet over medium heat. Add zucchini, onion, 1/4 tsp (1 mL) each salt and pepper; cook about 5 min. until tender. Transfer mixture to large bowl; reserve 2 tbsp (30 mL) for garnish.

  • Step 2

    Meanwhile, place corn kernels in saucepan; cover with water. Bring to a boil then immediately reduce heat to medium-low; simmer 2 to 3 min. until tender. Drain corn; reserve 2 tbsp (30 mL) for garnish.

  • Step 3

    Add 2 cups (500 mL) corn kernels to the large bowl of zucchini and onion mixture. Toss with 1 tbsp (15 mL) flour to coat. Set aside.

  • Step 4

    In blender, puree remaining corn kernels (excluding garnish) with 1/2 cup (125 mL) cream. Transfer to large bowl; whisk in remaining flour, cream, salt and pepper, eggs, chives and paprika. Fold in flour-coated corn, zucchini, onion mixture. Scrape into greased 8 x 8-in. (20 x 20-cm) baking dish.

  • Step 5

    Bake 50 to 55 min. until puffed and set. Cool slightly. Garnish with reserved corn, zucchini and onion to serve.

Tip

To remove corn kernels from a corn cob, firmly hold cob upright in a bowl. Use a sharp knife to make long downward strokes along the cob, separating the kernels from the cob.

Substitute frozen corn for fresh.

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Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe):
  • Calories 140
  • Fat 7 g
  • Saturated Fat 3.5 g
  • Carbs 15 g
  • Sugar 2 g
  • Protein 5 g
  • Cholesterol 75 mg
  • Fibre 1 g
  • Sodium 190 mg
  • Potassium