Serves: 4
Total Calories: 86

12 medium-size ears fresh corn, shucked
about 2/3 cup milk or cream as needed for curdled cream consistency
salt and freshly ground pepper to taste
1 - 2 tablespoon sugar (optional)
3 - 5 tablespoons butter

Preheat oven to 375°. Using a corn scraper (available in some supermarkets and kitchenware stores) or a grater, scrape juice from kernels into a buttered baking dish. Add enough milk or cream to make the corn look like thick curdled cream (more is needed for old corn and winter corn). Add salt, pepper, and optional sugar (if corn is not fresh from the garden). Dot with butter. Bake 45 minutes to 1 hour, or until pudding is firm.

Nutritional Facts:

Serves: 4
Total Calories: 86
Calories from Fat: 75

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