Corn Pudding
Corn Pudding
This recipe truly highlights two of our favorite produce products: corn and tomatoes. For best results, never refrigerate your tomatoes - the cold will ruin both their flavor and texture.For this dish and more, click here for our roundup of every recipe you'll need to get through the holidays.
Prep Time
35
minutes
Cook Time
25
minutes
Servings
4
Total time: 1 hour
Ingredients
- 10 ears of corn, shucked and grated with liquid reserved
- juice of 1 lime
- 1 tablespoon butter or olive oil
- 1 teaspoon paprika
- salt to taste
- 1 pint grape or cherry tomatoes, sliced in halves
- 1/4 cup basil, cut in long, thin strips (chiffonade)
- 1/4 cup mint, mint, cut in long, thin strips (chiffonade)
- 2 tablespoon olive oil
- salt to taste
Directions
- Preheat oven to 450 degrees. In an oven-safe pan or casserole dish, combine grated corn and reserved liquid. Bake until no more liquid remains and the top is crusty and brown, about 25 minutes.
- Meanwhile, in a small bowl, mix together tomatoes, basil, mint, 2 tablespoons olive oil and salt to taste; set aside.
- Remove corn from oven. While corn is still hot, add lime juice, butter or olive oil, paprika and salt; mix well.
- Garnish with tomato mixture right before serving, either hot or at room temperature.
- Slice tomatoes, basil, and mint.Mix in bowl with olive oil and salt.Garnish corn pudding with the tapenade.