This is my personal twist on traditional creamed corn aka corn pudding. The cheese and onions add enough ballast and zip for this to count as a main course, though it makes a great side for grilled meats or baked ham, too.
Ingredients:
4 fresh ears of corn
175g (6oz) sharp Cheddar cheese, grated
3 spring or green onions, including green part, washed and chopped
Generous 1/2 cup cream or condensed (not sweetened!) milk
1 large egg, beaten
Pinch each fresh nutmeg, dry mustard, and red paprika
Salt to taste (not much, the cheese is salty)
A goodly amount of freshly-ground black pepper
How to make it:
Preheat oven to 170°C/325°F.
Shuck the corn and, with a sharp knife, scrape all the kernels, including the milky white juice, into a deep bowl (this will keep it from spraying all over your kitchen).
Add to the corn the grated cheese and green onions, mixing well.
In a small bowl, beat together the cream, egg and seasonings until smooth.
Pour liquid over the corn mixture and mix well.
Pour into a medium-sized greased casserole and spread evenly.
Bake for 1/2 hour or until edges are browned and pudding jiggles only slightly in the middle.
Cool 5 minutes before serving. Can be eaten as a side dish (serves 4) or a vegetarian main course (serves 2).
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