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1 ear fresh corn, kernels carefully removed
1 tablespoon butter or margarine
1 tablespoon flour
1 egg, slightly beaten
1/2 cup milk
1/4 teaspoon salt
Dash pepper
Paprika for garnish
Prepare the corn by cutting the kernels from the cob with a sharp knife. Set aside. In a 1-quart microwave safe dish, melt the butter. Stir in the flour, egg, milk, salt, pepper, and corn.
Cook, covered, on high for 4-6 minutes. Stir half way through the cooking time. Pudding is ready when just slightly soft in the center. Let stand at least 2 minutes before serving. Sprinkle with paprika if desired. Makes 2 servings.
Note: This recipe can be doubled for 4-6 servings.
Cooking time will need to be longer.
To decrease cooking time, divide and cook in individual 10 ounce baking dishes. This takes about 2 1/2 minutes.
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