Corn and Ricotta Pudding

Name: Corn and Ricotta Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 Tablespoons unsalted butter; 3 small shallots, (diced); 4 1/2 cups fresh corn; 3 large eggs; 1 cup fresh ricotta cheese; 1 cup heavy cream; 1 Tablespoon fresh sage, (finely chopped); 2 teaspoons kosher salt

heracliteanfire

Prep 15 mins15m

Cook 30 mins30m

Serves 6

This creamy savory pudding is delicious served for brunch, and it also makes a lovely summer dinner alongside fresh tomatoes and grilled chicken. In early autumn, I’ll bet it would be excellent served with chanterelles sauteéd in butter. Note to self!

↬ Adapted from Corn and Ricotta Pudding | Salt Pepper Olive Oil

Ingredients

4 tablespoons unsalted butter
3 small shallots, (diced)
4 ½ cups fresh corn
3 large eggs
1 cup fresh ricotta cheese
1 cup heavy cream
1 tablespoon fresh sage, (finely chopped)
2 teaspoons kosher salt

Instructions

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1
Preheat the oven to 350°. Butter a 2-quart baking dish.
2
In a skillet, melt the butter over medium-high heat. Cook the shallots for one minute, then add the corn and cook for another , stirring constantly. Pour the corn mixture into a bowl and let it cool slightly. Add the eggs one at a time, stirring after each. Then stir in the ricotta, cream, sage and salt. Pour the mixture into the prepared dish and bake for . Remove the pudding fr
3
Pour the corn mixture into a bowl and let it cool slightly. Add the eggs one at a time, stirring after each. Then stir in the ricotta, cream, sage and salt.
4
Pour the mixture into the prepared dish and bake for . Remove the pudding from the oven and let it rest uncovered for five minutes before serving.

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