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Prep Time
15 mins
Total Time
1 h 10 m


1 tbsp
15 mL
small zucchini, finely diced
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
eggs, beaten
3 tbsp
finely chopped chives
45 mL
1 1/2 tsp
ground paprika
7 mL


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.


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.

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Nutrition Facts

Nutrition Description:
Per serving (1/12 of the recipe):
7 g
Saturated Fat:
3 g
15 g
1 g
2 g
75 mg
5 g
190 mg
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