Summer Puddings

Summer menus typically include barbecued ribs or chicken, grilled juicy burgers topped with melted cheese or hot dogs mounded with homemade relish.

Succulent corn on the cob, fragrant baked beans, myriad versions of coleslaw or potato salad, scrumptious corn puddings, cucumber, tomato or bean salads and warm, crusty garlic bread often show up on the side.

This year I have a new recipe for a savory corn, leek and red pepper pudding. The pureed corn adds a wonderful texture to this dish, and the slightly hot accents of the leeks and peppers paired with the sweet hint of nutmeg give the pudding a good balance of flavor.

This dish will easily serve eight, and you can double or triple the recipe for larger gatherings. And, an added advantage, the pudding will keep warm for 20 to 30 minutes once removed from the oven.

CORN, LEEK AND SWEET RED PEPPER PUDDING

3 tablespoons oil

2 cups chopped leeks (about 3 leeks)

1 1/2 cups diced red bell peppers

4 cups corn kernels (7 to 8 ears)

2 teaspoons minced garlic

4 eggs

1 1/2 cups half and half

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

3/8 teaspoon cayenne pepper

1/2 teaspoon freshly grated nutmeg

1 1/2 cups shredded sharp white Cheddar cheese

3 1/2 tablespoons chopped flat-leaf parsley

Nonstick vegetable cooking spray

Heat oil in large, heavy skillet over medium-high heat. When hot, add leeks and saute until softened, about 2 minutes. Add bell peppers and saute, stirring, 2 minutes. Add 2 cups corn and cook, stirring, 3 minutes. Add garlic and cook, stirring, 1 minute. Remove skillet from heat.

Process remaining 2 cups corn, eggs, half and half, salt, black pepper, cayenne and nutmeg in food processor or blender until corn is finely chopped, about 20 seconds.

Add chopped corn mixture to vegetables in skillet and mix well. Stir in 1 cup Cheddar and 3 tablespoons parsley.

Transfer mixture to 13x9-inch baking dish sprayed with nonstick vegetable cooking spray. Sprinkle remaining 1/2 cup cheese evenly over top. Bake at 350 degrees until pudding bubbles around edges and knife inserted in center comes out clean, about 35 minutes. (Note: If top is not golden, broil 5 to 6 inches from heat for few seconds just until golden.)

Let pudding stand at room temperature 10 minutes before serving. (Note: Pudding can also be prepared ahead to this point. Cool, cover and refrigerate. Reheat at 350 degrees until hot, 15 to 20 minutes.) To serve, sprinkle remaining 1/2 tablespoon parsley on top.

8 servings. Each serving:

313 calories; 641 mg sodium; 145 mg cholesterol; 21 grams fat; 22 grams carbohydrates; 13 grams protein; 1.04 grams fiber.