Creme de milho / Corn pudding


For the pudding:

  • 10 ears of corn, shucked and grated with liquid reserved
  • Juice of 1 lime
  • 1 Tablespoon butter or olive oil
  • 1 Teaspoon paprika
  • salt to taste

For the tomato garnish:

  • 1 pint grape or cherry tomatoes, sliced in halves
  • 1/4 Cup basil, cut in long, thin strips (chiffonade)
  • 1/4 Cup mint, mint, cut in long, thin strips (chiffonade)
  • 2 Tablespoons olive oil
  • salt to taste


For the pudding:

Preheat oven to 450 degrees.  In an oven-safe pan or casserole dish, combine grated corn and reserved liquid. Bake until no more liquid remains and the top is crusty and brown, about 25 minutes.

Meanwhile, in a small bowl, mix together tomatoes, basil, mint, 2 tablespoons olive oil and salt to taste; set aside.

Remove corn from oven. While corn is still hot, add lime juice, butter or olive oil, paprika and salt; mix well.

Garnish with tomato mixture right before serving, either hot or at room temperature.

For the tomato garnish:

Slice tomatoes, basil, and mint.

Mix in bowl with olive oil and salt.

Garnish corn pudding with the tapenad

Foto e receita via