Recipe: Slow-Cooker Corn Pudding
When summer corn comes into season, it’s hard to think of a time when simply eating it off the cob would cause you any fatigue. But if you’re looking for a new way to get your fill of corn this summer, it’s time to look to the slow cooker for help because it is one of the easiest ways to get this sweet and creamy corn pudding on your table without having to worry about turning on the stove.
The star flavor here comes from the corn, of course. I really prefer the flavor and texture of fresh corn kernels, but you can use frozen corn in a pinch. To bring out the flavor of the corn and remove excess moisture, sauté it on the stove with some butter first. It only takes a few minutes, but it’s worth the effort to prevent a watery custard.
Corn pudding is the perfect summer dish to make when fresh corn is super cheap at the store and you can get a couple ears for only a dollar. Stock up and savor the sweet flavors of summer’s bounty!
Serves6 to 8
- 4 tablespoons
(1/2 stick) unsalted butter, plus more for coating the slow cooker
- 1 pound
fresh or frozen corn kernels (from about 5 to 6 ears fresh corn, about 3 1/2 cups)
- 1 1/3 cups
- 2/3 cup
- 1/4 cup
- 2 tablespoons
- 1 teaspoon
Coat the insert of a 4-quart or larger slow cooker with butter. Melt the 4 tablespoons of butter in a large frying pan over medium heat. Add the corn and cook, stirring occasionally, until any liquid has almost evaporated, about 5 minutes.
Meanwhile, whisk the eggs, milk, cream, flour, sugar, and salt together in a large bowl until combined; set aside.
When the corn is ready, add it to the egg mixture and stir with a rubber spatula to combine. Scrape the mixture into the slow cooker and spread into an even layer.
Cover the slow cooker and cook until the pudding is just set, 2 to 3 hours on LOW depending on the size of the slow cooker. Start checking at 2 hours; the pudding is done when the middle is not liquid anymore, but wobbles gently like Jell-O. Serve immediately.
Make ahead: Cut the corn off the cob and store in the refrigerator for up to 2 days.
Storage: This recipe is best eaten immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.