Fresh corn pudding 新鮮コーンのプディング

My wife made this dish. It's a very simple dish but extremely good to make when fresh corn on the cob is available. Fresh corn has been available in the local grocery store for a few weeks (Late April and May). We are not sure where it comes from--we surmised Florida, certainly not locally grown.

Freshly picked corn is very sweet but it is my understanding that soon after harvest, the sugar  in the corn converts back to starch resulting in a far less pleasant product referred to as "starchy" corn. I had a friend who loved corn and used to have "corn parties". He would plant a patch of corn so that it ripened in sections over the course of a season. When a section was ready to harvest he invited some friends over and had a party. The purpose of the party was to eat the corn at the height of its perfection. After some libations and socializing, the guests retreated to the corn patch where they harvested their own dinner. Everyone came back to the house where a large pot of boiling, salted water was ready and waiting. The rest was simple--shuck, boil, eat and enjoy. The time between harvest and cooking was a max of 5 minutes. He was right; the corn was perfection. While we can't have such "corn parties", this corn pudding is next best thing.

My wife used a box grater to grate the corn kernels off the cob (They have to be grated. Cutting them off does not have the same effect). She then scraped the bare cobs with the back of a knife to make sure she captured any corn "milk" left behind. She then poured the grated mixture into a small ramekin like the one seen above. She did not add any seasoning or additional ingredients--it's all just corn. Believe it or not, the corn from two ears went into one small ramekin. She then simply baked this in a 350F toaster oven for 30 minutes.

Before serving she sprinkled some Kosher salt on top (the salt enhances the sweetness). This was so sweet and creamy--the essence of summer corn. Somehow grating the corn makes it sweeter. My wife tasted a kernel from this batch before grating it to see how it tasted and she said it was so-so. But then we tasted the grated mixture and it was suddenly much sweeter. Corn pudding is also much easier to eat than boiled corn on the cob; no kernels to stick between your teeth. This could be served as a vegetable side dish but we like it as a drinking snack. (You know our priorities). This will go with any drink; beer, wine, sake. My wife suggested it was sweet enough to be served as a dessert...but I'm not going there.