Here's the Easiest & Most Delicious Thing You Can Do With Corn Besides Throw it on the Grill

This awesome corn pudding is the only side dish you'll need this weekend.

Say you've got fresh corn on the cob, and a party to throw. What's the easiest, most crowd-pleasing thing you can do? If you have a grill, just throw those cobs right on it, shucked or unshucked. But say you want to be more original, or you don't have a grill? Whip up some corn pudding. Better yet, whip up Top Chef Season 7 alum Stephen Hopcraft’s corn pudding. This variation on English savory custards is also a Southern staple, and Stephen's version is a deservingly popular menu item at his STK Las Vegas. It makes a perfect side dish for pretty much anything you're serving on the 4th, from burgers to sausages to seafood and veggies. (And hey, if you have no plans, make a batch and indulge in it yourself all week long.)

Stephen's recipe is the perfect blend of a classic corn dish and a contemporary pudding—plus it's easy, cost-effective and did we mention insanely delicious? Note: If you do have a grill, save the corn husks and scoop the pudding into them for an extra-festive way to serve this dish.

Sweet corn pudding

¼ cup unsalted butter

4 cups fresh corn kernels (about 4 whole ears of corn)

Salt to taste

White pepper to taste

½ cup half and half

½ cup of milk)

1 tablespoon sugar

1 tablespoon fine cornmeal

2 chives 

Melt ¼ cup of butter in a small sauté pan, but do not brown the butter.

Sauté 2 cups of corn kernels in the butter and season with salt and white pepper to taste. Cook until the corn is soft with no added color.

In a small saucepan, bring the 1/2 cup of half and half to a simmer. On a low flame.

Once simmering, add the sautéed corn to the half and half, and cook on low heat until the mixture starts to boil, about 5 minutes.

While the mixture is cooking, take the remaining 2 cups of the corn and ½ cup of milk, place both ingredients in a blender, and blend until a smooth puree appears.

Once the corn mixture on the stove has come to the boil, add in 1/2 cup of the corn puree, along with the sugar and cornmeal; whisk the mixture until it's thick and the cornmeal has dissolved. This step should take around 5 minutes. Adjust the seasoning and serve in either individual serving portions or family-style. Garnish with finely sliced chives on top.

Chef Stephen Hopcraft

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