Fresh Corn Kugel

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

Preparation info

Yield:
6–8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 delicate kugel; more robust yellow kernels make for a richer pudding with a decidedly corny taste.

Ingredients

½ cup chopped onions
1 tablespoon mild olive or vegetable oil, plus additional for greasing the pan

Side dish
Starter
Jewish

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, 7–8 minutes. The onions shoul