Fresh Corn Kugel

Name: Fresh Corn Kugel
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: 3½ cups fresh corn kernels, cut from 3 to 7 ears of sweet corn (the number of ears will depend on whether you use the slim, silvery white-kernel corn or thicker, butter-yellow varieties); 1 tablespoon mild olive, canola, or avocado oil, plus additional for greasing the pan; 2 tablespoons toasted matzoh crumbs (egg matzohs are especially nice) or toasted matzoh meal; ½ cup chopped onion; Salt and freshly ground black pepper; 1 cup chicken broth, preferably homemade or good-quality, low-sodium purchased; 4 large eggs; 2 tablespoons chopped fresh dill

Preparation info

Yield:
6 to 8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Thickened only by creamy pureed corn kernels and scented with flowery dill, this summery kugel depends for sweetness on truly fresh corn, whose sugars have not yet begun the descent into starch. Pale white corn will produce an exquisitely subtle kugel; more robust yellow kernels make for a richer pudding with a decidedly corny taste.

Ingredients

½ cup chopped onion
1 tablespoon mild olive, canola, or avocado oil, plus additional for greasing the pan

Americas
United States
Side dish

Method

Preheat the oven to 325°F.

In a 7- or 8-inch skillet, sauté the onions in the oil over moderate heat, stirring, until very soft, 7 to 8 minutes. The onions should remain tender and swe