Individual White Corn and Chèvre Puddings

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  • 3 tablespoons butter, plus extra for dishes
  • 1 small sweet onion, finely chopped
  • 1 teaspoon thyme
  • 3 tablespoons flour
  • 2 cups milk or half-and-half
  • 3 eggs, well beaten
  • 2 cups white corn kernels (see note)
  • 4 ounces chèvre cheese
  • 1 teaspoon salt
  • Freshly ground pepper
  • Roasted Cherry Tomatoes
  • A few leaves of arugula (optional)


Position rack in center of oven and preheat to 350° F. Butter 8 (6-ounce) ramekins, or you may cook this in a 1 1/2-quart casserole dish.

Melt butter in a sauté pan over medium heat. Add chopped onions and thyme and sauté until very soft, 6 to 8 minutes. Mix in flour and stir for 3 to 4 minutes (don’t let this mixture brown.) Stir in milk and cook, stirring, until it bubbles and thickens lightly. Transfer to a bowl and cool slightly.

Add eggs and whisk to blend. Stir in corn, chèvre and salt. Season with pepper.

Pour batter into the prepared ramekins. Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Serve puddings with Roasted Cherry Tomatoes and a few leaves of arugula.

Special notes:

When removing corn kernels, stand the cob upright and carve off kernels without cutting too deeply. Next, scrape any remaining juices and pulp from the cob with the back of your knife. All of this goes into the batter.

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