This slightly spicy corn snack celebrates the kernels irresistible texture by countering it with a creamy cornmeal sauce. Onion, black pepper and Parmesan cheese round out this pudding’s earthy taste, while fresh chives bring fresh flavors to the palate. This recipe comes to us from Kimberly of Flavorista.
- 1 tablespoon olive oil
- 3 cups corn, cut off the cob
- 1 pound frozen corn, thawed
- ¼ teaspoon dried onion, minced
- 3/4 teaspoon salt
- generous pinch ground black pepper
- 2 tablespoon Masarepa*
- 1/2 cup light cream
- 3/4 cup milk
- 1/8 teaspoon hot sauce
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons chives, thinly sliced
- 2 tablespoons parsley, thinly sliced
*pre-cooked white cornmeal found in Mexican markets or the Mexican section of some grocery stores. Substitute standard cornmeal if Masarepa is unavailable.
In a medium saucepan, place the olive oil over medium heat. Add the corn and season with dried minced onions, salt and pepper. Stir to coat the corn in the seasonings.
Sprinkle the Masarepa over the corn. Add the light cream and milk, stirring constantly for 3-5 minutes, or until the mixture thickens and comes together. Reduce heat to low.
Season the pudding with the hot sauce and Parmesan cheese. Garnish the corn pudding with chives or parsley. Serve immediately.
Savory Corn Pudding
Servings per Recipe: 8Amount per Serving
Calories from Fat: 59
Total Fat: 6.6g
Saturated Fat: 2.9g
Dietary Fiber: 1.8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.