Festive Fall Fare: Roasted Corn Pudding

Fall is here and that means it’s time for recipes featuring your favorite fall veggies! In this case, some tasty corn on the cob for your Roasted Corn Pudding. Here’s what you need to make this delicious recipe:

1/4 C. Buffalo wing sauce
6 ears Fresh corn
3 Tbsp. Butter
1 Onion
1 clove Garlic
1/2 lb. Mushrooms
3 Eggs
1 C. Cream
1/2 C. Milk
1/2 tsp. Nutmeg
Salt and pepper to taste
1 C. Pepper jack cheese
1 Roasted red bell pepper
2 Tbsp. Chives

The first thing you want to do is to prepare and measure out all of your ingredients. It’ll make the rest of the recipe so much easier. Go ahead and start roasting your corn and red bell pepper while you chop and dice the remaining ingredients. Since I didn’t have a grill or open flame available to roast my vegetables, I put them in the oven at 350 F for 30 minutes. Leave your corn in the husk for this method of roasting.

While the corn and pepper roast away, chop your onion, mince your clove of garlic, slice your mushrooms and chop your chives.

By now, the corn should be done so you can remove that from the oven and let it cool. Once it has cooled, remove the husks and cut the corn off of the cob by running a sharp knife down the side of the cob.

Now you’re ready to sauté! Melt the butter in a skillet and add your chopped onion. Let the onion cook down and become translucent and add the minced garlic, mushrooms and cut corn. While this mixture is cooking, you can step aside and grab a bowl for the eggs, cream, milk, wing sauce, nutmeg, salt and pepper. (Make sure you’re still keeping an eye on your corn mixture though).

Once your corn mixture is fully cooked (you’ll know it’s done when the mushrooms dry out) add that to the bowl with the egg mixture. Stir the two mixtures together and add the cheese and chopped red bell pepper.

Finally, pour the mixture into a buttered baking dish and bake at 350 until set, 35-45 minutes. Garnish with chives and you’re done!

Time to enjoy your new fall favorite! I know it seems like an extensive process, but trust me, it’s worth it.

Recipe courtesy of T.W. Garner Food Company

Roasted Corn Pudding

Ingredients

1/4 C. Buffalo wing sauce
6 ears Fresh corn
3 Tbsp. Butter
1 Onion chopped
1 clove Garlic minced
1/2 lb. Mushrooms sliced
3 Eggs
1 C. Cream
1/2 C. Milk
1/2 tsp. Nutmeg
Salt and pepper to taste
1 C. Pepper jack cheese
1 Roasted red bell pepper chopped
2 Tbsp. Chives chopped

Directions

Peel the corn and roast over an open flame until a little charred on all sides. Cut corn off cob.
Melt butter in a skillet and sauté onion for a minute, add the garlic, mushrooms and cut corn, cook until the onion softens and the mushrooms dry out.
Whisk together the eggs, cream, milk, wing sauce, nutmeg, salt and pepper.
Stir in the corn mixture, cheese and bell pepper.
Pour into a 9 x 13 buttered baking dish and bake at 350°F until set, about 35 to 45 minutes.
Garnish with chives and let rest for 10 minutes.