New This Month

Savory Corn Pudding


A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.

  • Servings: 4

Source: Everyday Food, July/August 2012


  • 8 ears corn
  • 3 slices bacon
  • 1 medium yellow onion, diced
  • 1/2 cup whole milk
  • Salt and pepper
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1/2 cup torn fresh basil leaves


  1. Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.

  2. Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

Cook's Notes

This pudding is great with fried chicken, ribs, or turkey burgers.

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