Grilled Corn Pudding

Hot pepper sauce spices up this creamy grilled corn recipe that's versatile enough to be served as an appetizer, side dish, or dessert.

Grilled Corn Pudding
Servings: 8 Prep 15 mins Grill 12 mins Bake 350°F 30 mins


  • 4 large ears corn, shucked
  • 5 eggs
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 - 1/2 teaspoon hot pepper sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Heat gas grill to medium heat or prepare charcoal grill with medium-hot coals. Coat corn with nonstick spray for grilling. Grill about 12 minutes, turning frequently, or until ears are lightly charred. Remove and let cool. Cut kernels from ears; you need 2-1/2 cups total; save any extra for another use. This step can be done several hours ahead.

2. Heat oven to 350 degree F. In large bowl, lightly beat eggs, then beat in flour, cream, milk, hot sauce, sugar, salt and pepper. Stir in corn. Coat a 2-quart baking dish with nonstick spray. Add corn mixture.

3. Bake at 350 degree F for about 30 minutes or until pudding is set in middle. Let sit at least 15 minutes before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 234, Fat, total (g): 15, chol. (mg): 176, sat. fat (g): 8, carb. (g): 19, fiber (g): 2, pro. (g): 7, sodium (mg): 358, Percent Daily Values are based on a 2,000 calorie diet.