Smoked paprika adds depth to this easy fresh summer corn pudding. For a little heat, sprinkle a pinch of cayenne pepper on top just before baking.
Read more about the fresh local recipes being served at Nebo Lodge on North Haven Island, Maine.
Yield:
4 side servingsIngredients
3 tablespoons salted butter, plus more for baking dish
4 cups fresh corn kernels, cut from the cob (6 to 8 ears, depending on size)
1 large shallot, minced
1 teaspoon kosher or sea salt, plus more to taste
1 teaspoon smoked Spanish paprika (such as pimenton de La Vera)
3 tablespoons all-purpose flour
1-1/4 cups half-and-half
Freshly ground white or cayenne pepper, to taste (optional)
Instructions
Preheat oven to 375°. Butter an 8×8-inch glass baking dish, and set aside. Melt 3 tablespoons butter over medium heat in a 3- to 4-quart saucepan until bubbling. Add corn and shallot; toss with butter to coat. Add salt and paprika and stir to combine. Cook corn until a few kernels start to brown, about 7 to 10 minutes. Reduce heat to medium-low. Add flour and stir two minutes. Stir in half-and-half and continue cooking, stirring regularly, to create a loose bechamel sauce, about 5 minutes. Check seasoning and add more salt to taste.
Pour into the buttered dish, sprinkle with white or cayenne pepper, if you like, and bake corn pudding uncovered until lightly browned and bubbly, about 20 minutes.
