Chayote Upgrades This Corn Pudding to Main-Dish Status
Wrinkly chayote gives corn pudding a new spin
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Let’s talk chayote (that’s like talking turkey but, you know, more plant-based). It’s a pretty good edible to know – and one that gets overlooked in many parts of the world. Technically, chayote is a fruit and a member of the gourd family, but it’s nobody’s pumpkin. Instead, the wrinkly, pale green chayote is more likely to be compared to a cucumber or zucchini, with an edible root that’s kind of starchy like a yam. While the Vitamin C-dense fruit can be eaten raw, it’s more often found cooked, as we suggest here.
Playing off its zucchini or summer squash-like tendencies, we’ve combined it with a natural partner: corn. Corn pudding casseroles are a favorite in the American South, typically served as a side dish along with other hearty fare. By bulking it up with the chayote, we’ve made it an entree unto itself. Serve it along with a leafy green salad and you have a whole meal that’s perfect for the summer-to-fall transition season.
More Related Recipes to Try Next:
Chayote Ratatouille and Red Beans
Almond Cornbread with Grilled Stone Fruit
Roasted Confetti Corn
Chayote Corn Pudding
Ingredients
- 2 medium chayotes, peeled, halved, pitted, and cut into 1/4-inch-thick slices (4 cups)
- 2 cups fresh or frozen corn kernels
- 1 1/2 cups low-fat milk
- 6 Tbs. butter, divided
- 1 clove garlic, minced (1 tsp.)
- 1 small onion, diced
- 3 eggs
- 3 Tbs. all-purpose flour
- 1 cup grated extra-sharp white Cheddar cheese (4 oz.)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup panko breadcrumbs
Preparation
1 Preheat oven to 350˚F. Coat 2-qt. baking dish with cooking spray. Cook chayote in large saucepan of boiling, salted water, 5 minutes. Drain, and set aside in colander.
2 Meanwhile, bring corn, milk, 4 Tbs. butter, and garlic to a boil in medium saucepan. Remove from heat, and set aside.
3 Wipe out saucepan used to cook chayote, add 1 Tbs. butter, and melt over medium heat. Add onion, and cook 5 to 7 minutes,
or until soft. Remove from heat, and stir in chayote.
4 Drain corn, and set aside milk mixture. Stir corn into chayote mixture.
5 Whisk eggs with flour in small bowl. Whisk in milk mixture. Stir milk mixture and ¾ cup cheese into chayote mixture. Season with salt and pepper. Transfer to prepared baking dish.
6 Stir remaining 1 Tbs. butter and remaining ¼ cup cheese into breadcrumbs in bowl. Sprinkle over casserole, and bake 45 minutes, or until golden brown on top and toothpick inserted in center comes out clean. Cool 5 minutes before serving.
Nutrition Information
- Calories 372
- Carbohydrate Content 4 g
- Cholesterol Content 31 mg
- Fat Content 22 g
- Fiber Content 4 g
- Protein Content 13 g
- Saturated Fat Content 13 g
- Sodium Content 510 mg
- Sugar Content 7 g