Fresh Corn Kugel

Preparation info
  • Yield:

    6 to 8

    • Difficulty


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.


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


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