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Roasted Corn Pudding


  • 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


  1. Peel the corn and roast over an open flame until a little charred on all sides. Cut corn off cob.
  2. 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.
  3. Whisk together the eggs, cream, milk, wing sauce, nutmeg, salt and pepper.
  4. Stir in the corn mixture, cheese and bell pepper.
  5. Pour into a 9 x 13 buttered baking dish and bake at 350°F until set, about 35 to 45 minutes.
  6. Garnish with chives and let rest for 10 minutes.

Recipe Notes

Courtesy of T.W. Garner Food Company for recipe and photograph