Corn & Zucchini Pudding
Prep Time
Serves
Cooking Mode
1 tbsp butter
2 small zucchini, finely diced
1 small onion, finely diced
¾ tsp each salt and pepper, divided
4 cups fresh corn kernels, divided
¼ cup all-purpose flour, divided
2 cups 10% half & half cream, divided
4 eggs, beaten
3 tbsp finely chopped chives
1 ½ tsp ground paprika
1 tbsp butter
2 small zucchini, finely diced
1 small onion, finely diced
¾ tsp each salt and pepper, divided
4 cups fresh corn kernels, divided
¼ cup all-purpose flour, divided
2 cups 10% half & half cream, divided
4 eggs, beaten
3 tbsp finely chopped chives
1 ½ tsp ground paprika
Directions
1Preheat 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.
2Meanwhile, 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.
3Add 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.
4In 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.
5Bake 50 to 55 min. until puffed and set. Cool slightly. Garnish with reserved corn, zucchini and onion to serve.
Tips
1
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.
2
Substitute frozen corn for fresh.
Disclaimer
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Personal Note
Personal Note
