Recipe(tried): Sweet Corn Pudding with Macerated Strawberries

SWEET CORN PUDDING

6 ears fresh supersweet corn
4 large eggs
1 cup heavy (whipping) cream
1/2 cup sugar
4 tablespoons melted butter
3 tablespoons flour
3 tablespoons mascarpone or sour cream
2 teaspoons baking powder
1 tablespoon salt
Macerated Strawberries (for serving, recipe follows)

Preheat oven to 350 degrees F. Butter a 13x9-inch baking pan.

Cut kernels from cobs to make about 4 cups; set aside 1 cup.

In a large food processor container combine 3 cups of the corn kernels, eggs, cream, sugar, butter, flour, mascarpone, baking powder and salt. Whirl until smooth. Stir in remaining 1 cup corn kernels. Pour into a buttered baking dish.

Bake until top turns golden brown, 45-50 minutes. Let stand 15 minutes.

Serve warm, topped with Macerated Strawberries.

MACERATED STRAWBERRIES
Slice 1 pound of strawberries and place in a bowl. Sprinkle with 2 tablespoons sugar; cover and set aside for 30 minutes. Refrigerate up to 1 day.

Makes 10-12 servings
Source: Fresh Sunshine Sweet Corn Council
Photo: http://www.sunshinesweetcorn.com/sweet-corn-recipes/sweet-corn-pudding/