This recipe is a wonderful way to use fresh corn, which is sweet and plentiful in late summer. Similar to a souffle, the result is so creamy and satisfying, no one will guess there is no butter or cream included in this dish.

Next time I make this, I will try sprinkling a few tablespoons of a sharp cheese such as Manchego on the top before baking. It would also be delicious to take this in a southwestern direction and add a bit of cheddar and some mild or hot green chiles instead of the sage.

And don’t throw away the cobs! Make a simple corn broth by boiling them in water while you put together the pudding. This broth is perfect as a base for corn soup.

Fresh White Corn Pudding with Sage

adapted from New York Times

kernels from 4 ears fresh corn (about 4 cups)

3/4 cup low-fat milk

3 eggs

Salt to taste (about 1/2 teaspoon)

Freshly ground pepper

2 tablespoons slivered or chopped fresh sage

1 tsp red chile flakes (optional)


1. Preheat the oven to 350 degrees. Oil a large casserole dish. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.

2. Set aside 1 cup of the corn kernels. Place the rest, with the  milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage, corn kernels, and red chile flakes, then transfer to the baking dish.

4. Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.