Grouper with Corn “Pudding” and Collard Greens
Bryan Caswell’s method for making his version of corn pudding is brilliant in its simplicity: He grates corn on the cob, places it in a hot skillet and bakes it. As the corn cooks, it turns creamy in the middle and crusty on the edges. Caswell’s tip: “Be sure to bear down on the cob a bit when grating to extract all the juices in the kernels.”
Plus: F&W’s Guide to Fresh Summer Produce
Go to recipe (7 of 10)
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