Augusta Grill-style Corn Pudding

  • 2 cups fresh shucked corn, about 4 ears
  • 1/3 cup heavy cream
  • 2 scallions, finely chopped
  • Salt and freshly ground white pepper to taste
  • Pinch of fresh chopped parsley
  • Cayenne pepper (optional)
  • Fresh butter image placeholder

Shave the corn off of the ears with a serrated knife; then using the back of the knife shave the cobs again to remove the corn juice. Combine this with the salt, pepper, scallions, cream and cayenne then place in an appropriately sized buttered baking dish. Bake at 325° F for approximately 45 minutes.

Serve bubbling hot.

Makes 4
Submitted by: Recipe Group Member, Greenville, SC