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summer rainbow corn pudding casserole

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I GAVE THIS RECIPE IT'S NAME BECAUSE OF ALL THE VIBRANT COLORS WITHIN THE DISH. I was amazed that I got 5 cups of corn from 6 ears, so with the other added ingredients, this dish made a 9X13 size dish. It is a perfect recipe for this time of year using fresh sweet corn, I am sure you can use frozen as well. I did put my own spin on this recipes using ingredients to make it a bit healthier. The ORIGINAL recipe came from an OLD McCalls cookbooks. I found that it was a great way to use the bargain fresh corn I had just purchased. Plus it tasted great, & made an impressive Presentation.

(1 rating)
yield serving(s)
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For summer rainbow corn pudding casserole

  • 6 lg
    ears fresh corn (cut from cob & scraped with knife)
  • 1 bunch
    green onions, chopped & sauteed(original recipe used green bell peppers)
  • 1 jar
    roasted red sweet peppers, or roast one of your own, drained chopped
  • 1/4 c
    fresh chive, chopped
  • 1 c
    shredded mild cheddar cheese (or low fat cheese of choice)
  • 2 c
    shredded colby cheese (or cheese of your choice)
  • 1/2 c
    all purpose flour
  • 1 tsp
    salt, (i chose not to use any)
  • 1/2 tsp
    white pepper
  • 4 Tbsp
    sugar or zero calorie sweetener for baking
  • 4 Tbsp
    butter melted, (i used extra virgin olive oil)
  • 3 c
    whipping cream (i used fat free greek yogurt)
  • 2 tsp
    butter extract (because i didn't use butter)
  • 6 lg
    eggs room temperature (i used 8 medium)
  • 3 md
    roma(italian) tomatoes (halved or quartered)
  • 6-8
    green onion blades (about 3 inches long)
  • non stick cooking spray

How To Make summer rainbow corn pudding casserole

  • 1
    PLEASE NOTE BECAUSE I USED 6 EARS OF CORN THIS MADE A DOUBLE RECIPE, SO YOU MAY WANT TO CUT IT IN HALF. Preheat oven to 325 degrees F. Spray a 9X12 X2 inch casserole dish with non stick cooking spray and set aside till needed.
  • 2
    Cut corn off cob at least twice and scrape with sharp knife to remove the milk from the cob. I GOT THIS MUCH FROM JUST ONE EAR OF CORN.
  • 3
    Spray a medium size skillet liberally with nonstick cooking spray. Heat over medium high heat, add onions and sauté until crisp tender about 2 minutes or so. Then remove from heat.
  • 4
    Beat eggs in a large bowl first before you add other ingredients. To cut back on the fat content, you may want to use half the eggs and half egg whites, or use egg beaters, next time I will try with egg beaters to cut out some of the calories.
  • 5
    Chop the red pepper into medium size pieces. Then add to bowl and stir.
  • 6
    Now add corn green onions and chive, & mix till combined.
  • 7
    In a small bowl add the flour sugar or Splenda, salt, pepper, & nutmeg & blend together. Then stir into corn mixture. Then add the olive oil OR BUTTER and whipping cream or Greek yogurt & mix well.
  • 8
    Add the cheeses and stir to blend. You may want to use fat free cheeses or eliminate it all together to cut out calories. But I pretty much stayed true to the recipe since it was the first time I made it.
  • 9
    Pour into prepared dish. Arrange the quartered tomatoes & onion blades on top. Place casserole dish in a larger pan, and add 1 inch of hot water, around casserole dish.{I CONFESS, I DID NOT USE THE WATER BATH METHOD I JUST BAKED IT LIKE MY OTHER CORN CASSEROLE DISHES} Bake UNCOVERED 1 HOUR AND 10 MINUTES OR UNTIL CUSTARD IS FIRM, & knife inserted in center comes out clean.
  • 10
    Serve Hot as desired.
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