Ingredients:

  • 2 cups (300g) fresh or frozen corn kernels, thawed and patted dry
  • 1 can (14.75 oz) cream-style corn
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (55g) unsalted butter, melted and cooled
  • 3 tbsp (30g) all-purpose flour
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) smoked paprika

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 2 quart baking dish with a thin layer of butter.
  2. Whisk 4 large eggs in a large bowl until no streaks of yolk remain.
  3. Add 1 cup whole milk, 1/2 cup Greek yogurt, and 1/4 cup melted butter. Whisk until the mixture is completely smooth and emulsified.
  4. Stir in 3 tbsp all purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp sea salt, and 1/4 tsp smoked paprika. Whisk until the flour clumps disappear.
  5. Fold in 2 cups corn kernels and 1 can cream style corn.
  6. Pour the mixture into your prepared baking dish, smoothing the top with a spatula.
  7. Bake for 45 minutes until the edges are golden and the center has a slight jiggle.
  8. Check for doneness by inserting a knife near the center; it should come out clean but moist.
  9. Remove from the oven and let it rest for 10 minutes. The pudding will firm up as it cools.
  10. Garnish with fresh chives or a sprinkle of extra paprika before serving warm.