Ingredients:

  • 6 ears fresh corn, shucked (approximately 4 cups)
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup heavy cream
  • Optional: 1 tablespoon all-purpose flour

Instructions:

  1. Shuck the corn and remove the kernels. Use a sharp knife or vegetable peeler to carefully cut the kernels off the cobs. Score the kernels with the back of your knife for extra creaminess if desired.
  2. In a large bowl, combine the corn kernels, melted butter, sugar, salt, pepper, and flour (if using).
  3. In a separate bowl, whisk together the eggs, milk, and heavy cream. Pour the wet ingredients into the corn mixture and stir until well combined.
  4. Pour the corn pudding mixture into the prepared baking dish.
  5. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the pudding is set and lightly golden brown on top. A knife inserted near the center should come out clean.
  6. Let the corn pudding cool slightly before serving. Serve warm.