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6–8
servingsMedium
By Jayne Cohen
Published 2000
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 delicate kugel; more robust yellow kernels make for a richer pudding with a decidedly corny taste.