Sure there's all, or some of the above, and you could go all traditional and do the corn-on-the-cob thing, but that's because you don't yet know about corn pudding. Yes, pudding. Now, I never met a pudding I didn't like...sweet, savory...to paraphrase Cookie Monster, me LOVE pudding!
I became obsessed with corn pudding in particular after having it at regularly at our favorite rib joint, Redbones, in Somerville, Massachusetts. I had never known of corn pudding, or, savory puddings in general, I guess, and their corn pudding was a revelation. Beautifully souffle-like, yet wonderfully cheesy, with a kick of jalapeño. Corn pudding perfection. So, I searched high and low for a way to replicate it, as a Thanksgiving side dish actually, but the recipes I tried never made the cut. Then, last summer, my beloved Food52 delivered the goods, with a pudding that is pitch perfect. Airy and light, and packed with flavor, it's a winner.
My only adjustment to Lizthechef's recipe is the addition of minced jalapeño, or a couple shakes of Tabasco...call it an homage to the good old Redbones version I adored.
Spicy Corn Pudding
adapted from Lizthechef via Food52
2 tablespoons butter
2 cups fresh corn kernels, cut from the cob
4 scallions, white and light green parts, chopped
1 jalapeño, minced
3 large eggs
1 tablespoon honey
1 cup whole milk
1/3 cup grated sharp cheddar + 2 tablespoons for topping
couple fat pinches of salt and freshly ground pepper
4 large fresh basil leaves
1. Preheat oven to 350 degrees.
2. Heat butter in a large skillet over medium-high heat. Add the corn, scallions, and jalapeño and sauté for 3 minutes. Remove from heat.
3. In a large bowl, beat the eggs lightly; add flour, honey, milk, salt and pepper.
4. Add corn-scallion-jalapeno mixture to the bowl + 1/3 cup of the grated cheese. Mix well.
5. Roll basil leaves into a cigar shape and slice into thin chiffonade. Add to the corn mixture and stir.
6. Pour mixture into a buttered glass or ceramic pie plate or a square baking dish. Sprinkle with remaining 2 tablespoons of cheddar.
7. Bake for 40 minutes, until puffed and golden. Pudding must rest for 15 minutes after coming out of the oven.