This time of year in New England fresh “Corn on the Cob” is king!
And while many people are busy thinking up new ways to use up all the Zucchini, I spend my time thinking up ways to eat more fresh corn!
The latest way…..
“Fresh corn pudding with roasted sweet potatoes & red bell pepper!”
(served with grilled steak or not)
The key here is the not only the 4 cups of fresh raw corn taken right off the cob, but the roasted sweet potato.
Tip: Scrub and roast your potatoes in the cool summer nights and make the corn pudding the next day or better yet if early morning is your thing, get it all done before the heat of the day sets in.
Another Tip: I like roasting potatoes or any veggies just to have on hand for quiche fillings, sandwich stuffers, omelets or quesadilla.
2 cups cubed, roasted sweet potatoes
1 small-medium sweet red bell pepper diced
1 cup small dice white onion
4 cups fresh corn kernels (be sure to reap the “milk” from the cobs too!)
1 heaping TB fresh chopped sage
1/2 cup melted and slightly cooled butter
4 medium size eggs (adjust according if yours are smaller or bigger)
1 Tsp Baking Powder
1 1/4 cup finely ground corn meal (yellow or white okay)
1 1/4 cup “half and half”* or Whole milk *I used fat-free because that is what I had but I think it would be richer with full fat.
salt and pepper to taste
preheat oven to 375 degrees and spray an 8×12 baking dish with non-stick cooking spray.
mix the potatoes, onion, bell pepper, corn kernels and corn milk together and dump into the baking dish. In another bowl mix the butter, eggs, sage and baking powder together. Alternately whisk in the cornmeal and milk (or half and half) – watching consistency. The batter should be thick but still very pourable. You may end up using more or less of one of these two ingredients. Salt and pepper should be added in and pour over the veggies in the baking dish. Cover tightly with foil and bake 30 minutes, uncover and bake 20 more mins. Baking time may vary – the edges should be brown and the middle firm but soft – kinda like quiche.
Serve hot, warm or room temperature.