Corn & Zucchini Pudding

Name: Corn & Zucchini Pudding
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
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

Prep Time: 15 mins

Total Time: 1 h 10 m

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Rate

× You have already rated this item.

Nut Free Side Dish Summer Vegetarian

Nutrition Facts

Nutrition Description:: Per serving (1/12 of the recipe):

Calories:: 140

Fat:: 7 g

Saturated Fat:: 3 g

Carbs:: 15 g

Fibre:: 1 g

Sugar:: 2 g

Cholesterol:: 75 mg

Protein:: 5 g

Sodium:: 190 mg

Corn & Zucchini Pudding

Ingredients