Hot pepper sauce spices up this creamy grilled corn recipe that's versatile enough to be served as an appetizer, side dish, or dessert.




  • Heat gas grill to medium heat or prepare charcoal grill with medium-hot coals. Coat corn with nonstick spray for grilling. Grill about 12 minutes, turning frequently, or until ears are lightly charred. Remove and let cool. Cut kernels from ears; you need 2-1/2 cups total; save any extra for another use. This step can be done several hours ahead.

  • Heat oven to 350 degree F. In large bowl, lightly beat eggs, then beat in flour, cream, milk, hot sauce, sugar, salt and pepper. Stir in corn. Coat a 2-quart baking dish with nonstick spray. Add corn mixture.

  • Bake at 350 degree F for about 30 minutes or until pudding is set in middle. Let sit at least 15 minutes before serving.

Nutrition Facts

234 calories; 15 g total fat; 176 mg cholesterol; 358 mg sodium. 19 g carbohydrates; 7 g protein;