Corn & Zucchini Pudding

Prep Time: 15 minutes
Total Time: 1 hour 10 minutes
Makes: 12


  1. 1 tbsp (15 mL) butter
  2. 2 small zucchini, finely diced
  3. 1 small onion, finely diced
  4. 3/4 tsp (4 mL) each salt and pepper, divided
  5. 4 cups (1 L) fresh corn kernels, divided
  6. 1/4 cup (60 mL) all-purpose flour, divided
  7. 4 eggs, beaten
  8. 2 cups (500 mL) 10% half & half cream, divided
  9. 3 tbsp (45 mL) finely chopped chives
  10. 1 1/2 tsp (7 mL) ground paprika


  1. Preheat oven to 350°F (180°C). Melt butter in skillet over medium heat. Add zucchini, onion, 1/4 tsp (1 mL) each salt and pepper; cook about 5 min. until tender. Transfer mixture to large bowl; reserve 2 tbsp (30 mL) for garnish. 
  2. Meanwhile, place corn kernels in saucepan; cover with water. Bring to a boil then immediately reduce heat to medium-low; simmer 2 to 3 min. until tender. Drain corn; reserve 2 tbsp (30 mL) for garnish.
  3. Add 2 cups (500 mL) corn kernels to the large bowl of zucchini and onion mixture. Toss with 1 tbsp (15 mL) flour to coat. Set aside. 
  4. In blender, puree remaining corn kernels (excluding garnish) with 1/2 cup (125 mL) cream. Transfer to large bowl; whisk in remaining flour, cream, salt and pepper, eggs, chives and paprika. Fold in flour-coated corn, zucchini, onion mixture. Scrape into greased 8 x 8-in. (20 x 20-cm) baking dish. 
  5. Bake 50 to 55 min. until puffed and set. Cool slightly. Garnish with reserved corn, zucchini and onion to serve.

-To remove corn kernels from a corn cob, firmly hold cob upright in a bowl. Use a sharp knife to make long downward strokes along the cob, separating the kernels from the cob.
- Substitute frozen corn for fresh.