Sweet Corn and Comté Pudding
Sweet Corn and Comté Pudding
Author:
Erin Harris www.thecheesepoet.ca @thecheesepoet
Serves: 6-8
Prep time:
Cook time:
Total time:
This recipe captures the freshness of sweet in-season corn, and pairs it with the savory umami flavors of Comté cheese, a match made for the ages! Serve this delectable side dish with smoked or grilled meats and a selection of pickled vegetables for a comforting, memorable meal.
Ingredients
- 4 large ears of corn, husks removed – or 3 cups grated fresh corn off the cob
- 4 large eggs
- 1 ¼ cups shredded Comté cheese, divided
- ½ cup whipping cream
- ½ cup 2% milk
- ½ cup cream cheese
- 3 tbsp flour
- 2 tbsp sugar
- 2 tbsp melted butter
- ½ tsp salt
Instructions
- Preheat the oven to 350˚f
- Butter a 2 quart glass or ceramic baking dish. (Optional: divide into 8 small ramekins and reduce baking time to 25 minutes – keeping a close eye to ensure they don’t overbake!)
- In a medium bowl using a box grater, grate the fresh corn off the cob. Using the back of a knife, scrape any remaining juice from the cob before discarding.
- In a medium bowl, whisk together the eggs, whipping cream, milk, and cream cheese. Add in the flour, sugar, melted butter, and salt.
- Add the fresh corn and ¾ cup of the Comté cheese to the egg mixture, and stir to combine. Pour the mixture into the prepared baking dish and bake for 1 hour.
- After the first hour, sprinkle the remaining ½ cup Comté on top of the pudding, and continue baking for another 10-15 minutes, or until the pudding is just set, and the cheese has melted and lightly browned.
- Allow to cool for 10-15 minutes before serving, so the pudding has a chance to set.
Notes
This Corn and Comté pudding lends itself well to other flavors like roasted jalapenos, roasted garlic, and fresh herbs. Add 2-3 tbsp of your preferred ingredient to spice up this dish, and compliment the rest of the meal.
The Winter 2024 edition of Comté News is now available!
