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Milk Street Bowtie Sweet Fresh Corn Pudding

Sweet Fresh Corn Pudding

6 Servings

1 hour (40 minutes active)

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This is our adaptation of a recipe from Vivian Howard's “Deep Run Roots” that transforms sweet summer corn into a light, elegant dessert. Fresh corn is best, as the kernels are tender and succulent; you'll need three ears to yield the 2 cups kernels. Frozen corn kernels work, too, but make sure to fully thaw them, then pat dry with paper towels to remove excess moisture. For convenience, the unbaked, sugar-sprinkled soufflés can be covered with plastic wrap and refrigerated up to 2 hours before baking. Or if you don't plan to serve all six, extras can be covered tightly with plastic wrap then foil and frozen for up to a week. To bake from frozen; simply uncover (do not thaw), set on a baking sheet and bake for 25 to 30 minutes; they may rise slightly less than when baked fresh, but still will be delicious. Serve hot from the oven with fresh blackberries, raspberries and/or blueberries.

6

Servings

Tip

Don't forget to thoroughly clean the bowl and beaters you use to whip the egg whites. Any residual oils will prevent the whites from attaining the proper airiness. Don't open the oven during baking; this will cause the soufflés to deflate.

1 hour

(40 minutes active)

8 tablespoons (1 stick) salted butter, cut into 8 pieces, plus more for ramekins
135 grams (½ cup plus 2 tablespoons) white sugar, divided, plus more for ramekins
4 teaspoons grated lemon zest, divided
65 grams (½ cup) all-purpose flour
2 cups corn kernels
1 cup heavy cream
1/8 teaspoon table salt
2 large eggs, separated, plus 2 large egg whites, room temperature
2 teaspoons vanilla extract
Powdered sugar, to serve (optional)
Ingredients
  • 8

    tablespoons (1 stick) salted butter, cut into 8 pieces, plus more for ramekins

  • 135

    grams (½ cup plus 2 tablespoons) white sugar, divided, plus more for ramekins

  • 4

    teaspoons grated lemon zest, divided

  • 65

    grams (½ cup) all-purpose flour

  • 2

    cups corn kernels

  • 1

    cup heavy cream

  • teaspoon table salt

  • 2

    large eggs, separated, plus 2 large egg whites, room temperature

  • 2

    teaspoons vanilla extract

  • Powdered sugar, to serve (optional)

Directions

Sweet Fresh Corn Pudding

More
Reviews
Johnnie D.

I’m gluten free, can I use a different flour or will it make the taste to different

Janelle C.

Hi Johnnie,

In this case, you should be able to get away with a GF all-purpose flour substitute without any noticeable changes to taste and texture. King Author flour is a great brand to try.

Best,
The Milk Street Team

Timothy M.

In step 3, can I use a food processor instead of a blender?

Virna C.

Can I use a baking dish instead of the ramekins?

Janet W.

Has anybody tried finishing this with flake salt instead of sugar? I’m hoping to try this over the summer with really fresh corn 🌽 and I am thinking a sweet/salt crunch might work