Last updated on January 22nd, 2024
This Sweet Corn Pudding Recipe with Macerated Strawberries is a heavenly combination of creamy corn pudding and juicy strawberries.
Of course you can make this any time of year, but there’s something about capturing the essence of summer with a fresh bounty of corn and strawberries.
This sweet corn pudding recipe is a great side dish or dessert and now, one of my favorite recipes to make!
My family has always loved corn pudding but this was the first time we tried it with fresh strawberries on top, until now.
Also, if you’re not sure what ‘macerated’ means, don’t worry, I didn’t know either.
Maceration is a simple process where strawberries are gently soaked in sugar, which releases their natural juices and intensifies their sweetness and softness.
Here’s an official description from Bon Apetit for how to macerate strawberries.
Turns out, I’ve been macerating strawberries for years and never even knew it!
Sweet Corn Pudding
Simple Ingredients:
- Fresh Corn on the Cob (6 ears)
- Large Eggs
- Heavy Cream
- Sugar
- Melted Butter
- All Purpose Flour
- Mascarpone or Sour Cream
- Baking Powder
- Salt
- Fresh Strawberries
Sweet Corn Pudding Recipe Step-By-Step Directions
*Before preparing your corn pudding, prepare your macerated strawberries by slicing 1 pound of strawberries.
Then, place your sliced strawberries in a large bowl and sprinkle with 2 tablespoons sugar.
Cover with plastic wrap or aluminum foil and set aside for 30 minutes and then refrigerate for up to 1 day.
Step 1: Preheat Oven and Prepare Casserole Dish
Preheat your oven to 350 degrees Fahrenheit.
While your oven is heating, add a tablespoon of melted butter in the bottom of a 13 x 19 inch baking dish and use a paper towel to spread the butter evenly across the bottom and sides of the dish.
Step 2: Cut Uncooked Corn Kernels Off The Cob
Hold the ear of corn vertically on one end on a sturdy surface and use a knife to slice the corn off the cob.
You want to cut enough to make about 4 cups.
Set aside 1 cup.
Step 3: Combine First 7 Ingredients in a Food Processor
In a large food processor container combine 3 cups of the corn kernels, eggs, cream, sugar, butter, flour, mascarpone, baking powder and salt.
Whirl until smooth.
Step 4: Mix in Remaining Cup of Corn and Pour Mixture Into Baking Dish
Stir in remaining 1 cup of the whole kernel corn into the mixture and then pour mixture into your buttered baking dish.
Step 5: Bake, Let Stand for 15 Minutes, And Serve with Macerated Strawberries
Bake corn pudding until the top turns a beautiful golden brown color – approximately 45-50 minutes bake time.
Then let stand for 15 minutes.
Finally, serve warm, topped with macerated strawberries.
Recipe Tips
A full tablespoon of salt sounds like a lot of salt to add to the recipe.
But after trying my first warmed serving of this yummy corn pudding with the macerated strawberries on top, I realized it was the perfect amount of sweet and salty.
My Family Loved It!
This recipe was a big hit with my husband and son who both devoured it!
The combination of the custard-like texture of the corn pudding with the vibrant burst of flavor from the macerated strawberries is just exquisite!
Sweet Corn Pudding with Macerated Strawberries Recipe
Sweet Corn Pudding with Macerated Strawberries
Ingredients
- 6 ears Sunshine Sweet Corn
- 4 Eggs, large
- 1 cup Heavy Cream
- ½ cup Sugar
- 4 tbsp Butter, melted
- 3 tbsp Flour
- 3 tbsp Mascarpone or Sour Cream
- 2 tsp Baking Powder
- 1 tbsp Salt
Macerated Strawberries
- 1 lb Strawberries
- 2 tbsp Sugar
Instructions
- Preheat oven to 350 degrees F.
- Butter a 13 x 19 inch baking pan.
- Cut kernels from cobs to make about 4 cups; set aside 1 cup.
- In a large food processor container combine 3 cups of the corn kernels, eggs, cream, sugar, butter, flour, mascarpone, baking powder and salt.
- Whirl until smooth.
- Stir in remaining 1 cup corn kernels.
- Pour into a buttered baking dish.
- Bake until top turns golden brown, 45 to 50 minutes.
- Let stand 15 minutes.
- Serve warm, topped with Macerated Strawberries.
Notes
Sprinkle with 2 tablespoons sugar, cover and set aside for 30 minutes.
Refrigerate up to 1 day.
For more delicious dessert recipes right here on our blog, check out our posts on:
Fruit Tart Recipe with Oranges: Fresh & Easy Dessert
Lemon Squares – 3 Weight Watchers Points Plus Value
- Fresh-Cut Flowers in Frederick: Where to Go & What to Know - April 30, 2025
- The Best Espresso Martinis in Frederick County 2025 - April 19, 2025
- Resorts Near Frederick for a Weekend Getaway - April 10, 2025
I’m drooling looking at these pictures!! I’ve made corn pudding for years and like Laura said, I would have never thought of topping it with strawberries! I will definitely try it. Thank you Pam!!!
I hadn’t thought of strawberries with it either. It was really good. Let me know if/when you make it and what you think of it Cheryl.
Looks really yummy! I make a corn pudding every Thanksgiving that is always a hit. Never thought of this version! Can’t wait to try it out!!!
Thank you Laura! It really turned out great! I would’ve never thought to add strawberries on top but it was delicious.