Jo-Anne van den Berg-Ohms6 ears of raw corn (about 4 cups)
2 shallots, finely chopped
2 garlic cloves, minced
2 tablespoons unsalted butter
1 8-ounce cream cheese, softened
5 large eggs
3/4 cup heavy cream
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 cup flour
1 teaspoon fine sea salt
White pepper to taste
Optional: 1/2 cup shredded cheddar cheese or jalapeno Monteray Jack cheese
John Scheepers * Bantam, CT
My father’s love of sweet American corn was legendary. He could eat
six ears of corn at a sitting. This was quite something since he
scoffed at corn-eating Americans when he first arrived here from
Holland after the war. In those days, the only corn in Holland was feed corn for pigs and cattle. Years ago, my father fell in love with a fabulous corn pudding made by my mother who was given the now-lost recipe by a UConn friend. I created ‘Dad’s Favorite Corn Pudding’ recipe~it comes pretty close to what he craved.
Dad’s Favorite Corn Pudding
Preheat the oven to 350 degrees F. Butter a 9 inch by 13 inch baking dish.
Slice the kernels off the corn cobs along with any of the sweet corn
‘milk’. Put it in a food processor and pulse sporadically until it is
just rough chopped (not a paste).
In a skillet, saute the shallots and garlic in the butter over medium
low heat until soft and translucent.
In a large bowl, beat the cream cheese until fluffy. Add the eggs,
one at a time, beating well to combine. Slowly pour in the heavy
cream, mixing well. Add the rough chopped corn from the food
processor and the sauteed shallots and garlic, whisking to combine.
Add the melted butter, whisking to combine. Add the sugar, flour and
salt, mixing well to combine. (Optional: at this point, you can add
shredded cheddar or jalapeno Monteray Jack cheese, stirring well to
Pour the corn custard into the prepared baking dish. Bake for one
hour until set. Let it rest for 10 minutes before serving. Serves 6.