This comforting pudding has a rich, creamy texture, but the only “cream” comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
4 garlic cloves, unpeeled
Kernels from 4 ears corn (about 4 cups)
3/4 cup low-fat milk (1 percent or 2 percent)
3 eggs
Salt to taste (about 1/2 teaspoon)
Freshly ground pepper
1 tablespoon slivered or chopped fresh sage
1. Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
2. Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
3. Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
4. Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.
Yield: 6 servings, as a side dish.
Advance preparation: You can prepare the mixture several hours ahead. Stir well before turning into the baking dish.
Nutritional information per serving: 134 calories; 4 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 94 milligrams cholesterol; 20 grams carbohydrates; 2 grams dietary fiber; 256 milligrams sodium (does not include salt to taste); 7 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
