Fresh corn can be turned into lots of delicious things to eat. When I was a kid we often had leftover corn turned into corn cakes, usually with the help of leftover mashed potatoes.
Really fresh corn with just a little butter and salt can be a thing of wonder.
Chef John Currence suggests a corn pudding in his cookbook “Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some,” that caught my attention.
Here's my version. If you want his recipe, buy the cookbook.
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1 whole egg
1/4 cup butter
2-3 tablespoons flour
1/4 cup cream
1 cup corn
1/4 cup chopped onion
1-2 strips bacon
red pepper flakes
Add the butter to a pan, melt, then add the onions and chopped bacon, cook for just a few minutes. Add the flour and stir to mix, cook just 2-3 minutes. Now add the corn, egg and cream, season with the red pepper flakes. Place in small ramekins and bake at 325 f for 25 minutes.