A delicate and savory egg pudding showcases two of my favorite summer flavors: sweet corn and fragrant basil. This versatile dish makes a delightful accompaniment for supper or can take center stage as an entrée for a light meal or a Sunday brunch gathering.
2 tablespoons butter, plus more for dish
3 green onions, sliced
2 cups corn kernels (see note)
Handful fresh basil leaves, chopped
4 large eggs
1 cup half-and-half
1/2 cup shredded Parmesan cheese
Pinch cayenne, optional
1. Preheat oven to 375° F and butter the insides of a 1½ quart souffle dish or other baking dish.
2. In a sauté pan or frying pan, melt the butter over medium-high heat and add the green onions. Cook, stirring for a minute or two to soften, then add the corn and a good pinch of salt. Cook for 4 minutes, then stir in the basil and remove pan from the heat.
3. Let cool for a few minutes until the corn is just warm to the touch.
4. In a bowl, beat the eggs well with a whisk, then whisk in the half-and-half and the cheese. Scrape the cooled corn mixture from the pan into the bowl and stir well. Stir in the cayenne if using.
5. Pour the mixture into the buttered baking dish and bake until puffed and golden, about 45 minutes (if using a baking dish that’s flatter than a souffle dish, start checking after 35 minutes). Serve warm.
Cook’s Note: you’ll need 2 to 3 ears of corn to get 2 cups kernels, depending on the size of the ears. You can use white or yellow corn. You can also used thawed frozen corn.
1. This dish needs to cool a bit before serving so that it can set.
2. Because this is a pudding and not a soufflé, the batter is thin. The corn kernels will sink down to the bottom.
3. I added a generous pinch of cayenne pepper. Next time, I will add more.
4. It did not rise as much as I anticipated it would, even with an appropriate-sized baking dish. I’m going to try baking this recipe in individual ramekins next time; individual basil-corn puddings would be so perfect to serve for brunch.