Dana Slatkin

Summer Corn Puddings

Summer Corn Puddings

Summer Corn Puddings

Summer is in full swing, and the corn stalks are stretching towards blue skies everywhere. Sure, often I simply throw some cobs on a grill, even brush them with a little garlic butter, and pile them on a platter — a perfectly reliable side dish for an August gathering. After all, summer vacation is long; by now my creative energy has been depleted by weeks of having to keep three kinetic kids active all day.


But when the occasional summer rains interrupt, I will bring out the board games for the kids and head straight for the kitchen to cook up something warm and comforting. This is one of those dishes that looks and tastes like you spent hours in the kitchen but is actually a breeze to pull together. The puddings are especially flavorful when made with corn that has just been shucked. If you are short on time, just use frozen organic kernels.

To roast the poblano pepper, place it directly over a flame (or on an electric burner) and char the skin until it is blackened on all sides. Transfer the pepper to a small bowl, cover the bowl with plastic, and cool. The skin will steam right off. Rinse the pepper briefly under cool water, removing the stem and seeds (or keep a few seeds if you want extra heat). This technique gives peppers of any type such a flavor boost, you’ll want to keep it in your arsenal.

I like to sprinkle the puddings with cheddar cheese and broil them briefly so they are golden and bubbling. They make a scrumptious side to keep summer around just a little bit longer.

Try more tasty comfort food.

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  1. Holly says:

    Can’t wait to make your pudding!!!!  xxxx

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