WHAT I'M COOKING TODAY
My absolute favorite summer vegetable is corn. I'll eat it cooked, raw, steamed, baked, roasted... you get the picture. I recently took advantage of local New York corn to make a Southern classic--corn pudding. It's filling, but light. Tasty, but not over the top. The perfect summer food.
It's also gluten-free and vegetarian -- if you're lactose intolerant, you could also replace the milk with (unsweetened) soy milk.
HADLEY'S BEST-EVER CORN PUDDING
5 organic eggs
2 cups milk (2% or whole)
5 ears of corn, cut off the cob
3/4 c shredded cheese (smoked gouda or sharp cheddar are best)
salt and pepper to taste
Pre-heat oven to 375 degrees. In a large mixing bowl, beat eggs. Whisk in milk until blended. Add corn and stir. Pour into a baking pan (6×6 or 6x7). Bake for 20 minutes. Remove and sprinkle cheese on top. Bake for another 20 minutes, until top is bubbly and slightly browned. Remove and let cool for 10 minutes before serving.