I had intended on making little corn custards for this week’s Meatless Monday post but honestly I couldn’t bear to turn on the oven. Instead, I worked up a sort of corn risotto with a creamy sauce that is quick cooking and offers countless possibilities.
Native corn has been available at our Farmer’s market for well over a week, so much for the old adage “Knee high by the 4th of July.” Other than the slight grumblings about shucking one’s supper, we LOVE summer corn. I will never forget the summer when Maverick had no front teeth, yet he still managed to eat almost three ears of corn with gusto.
We served this corn pudding with some reheated Boston Baked Beans and some sliced tomatoes drizzled with basil vinaigrette. To speed the cooking process, I used Masarepa, the pre-cooked cornmeal often used to make tamale filling. You could certainly substitute regular cornmeal or masa harina.
Marco insisted that I inform all of you flavoristas that this corn pudding is also very good served over and mixed into rice.
Quick and Easy Savory Corn Pudding
1 Tbsp. butter
3 cups corn cut off the cob or 1 lb. frozen corn, thawed
3/4 tsp. kosher salt, more to taste
generous pinch ground black pepper
1/4 tsp. dried minced onion
2 Tbsp. Masarepa pre-cooked white cornmeal
1/2 cup light cream
3/4 cup milk
1/8 tsp. Tabasco sauce, more to taste
2 Tbsp. grated Parmesan cheese
2 Tbsp thinly sliced chives or finely chopped parsley (optional garnish)
Melt the butter over medium heat in a sauce pan. Add corn, salt, pepper and dried minced onions. Cook and stir to coat corn with seasonings.
Sprinkle the Masarepa over the corn. Add the cream and milk, stirring constantly. As the mixture comes to a simmer, it will thicken and the corn will finish cooking, 3 – 5 minutes. Reduce heat to low.
Stir in the Tabasco and Parmesan. If using, garnish with chives. Serve immediately.