Summer is the best season because that’s when we get to eat corn. This easy corn pudding recipe can’t replace the joy of eating a fresh cob slathered in butter and salt, but it comes close. The surprise is it’s made with two types of canned corn: the cream variety and kernel. Rich and creamy, with a soft, soufflé-like texture, corn pudding is a classic Southern side dish. The result is “like Mexican street corn and cornbread had a baby,” says Ernest Servantes, whose Texas restaurant Burnt Bean Co. originated the elotes-flavored dish.

Source: New York Times August 02, 2023 13:09 UTC