The sugar in corn begins to turn to starch as soon as it is picked. So, to get the maximum flavor for your corn pudding, use very fresh corn, preferably picked the same day, or a high-quality frozen product. Serve alongside any kind of grilled meat, especially lamb, or with a simple salad for lunch.

　　

Ingredients

serves 4

　　2 tablespoons unsalted butter

　　1 yellow onion, finely chopped

　　3 cups fresh or frozen corn kernels

　　4 eggs

　　2 cups low-fat milk, whole milk, or half-and-half

　　1 teaspoon sugar

　　1 teaspoon Dijon mustard

　　Few drops of Tabasco sauce

　　1/2 teaspoon salt

　　Chopped fresh chives, for garnish

　　Grated cheddar, for garnish

　　

Step 1

Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 7 minutes, until lightly browned. Add the corn kernels and mix well. Transfer to the slow cooker.

　　

Step 2

In a blender or with a whisk, beat together the eggs, milk, sugar, mustard, Tabasco sauce, and salt. Pour over the vegetables in the cooker. Cover and cook on low for 2 to 2 1/2 hours, until a knife inserted into the center comes out clean. Be careful not to overcook.

　　

Step 3

Allow the pudding to cool for at least 30 minutes before scooping into bowls. Garnish each portion with the chives and cheese and serve at once.

　　Cooks' Note

　　Suggested Beverage: A well-chilled Chenin Blanc or an un-oaked Chardonnay.

　　The Gourmet Slow Cooker: Volume II