We went to the Broadway farmers market today and, as far as I can tell, brought back some of everything. Shelling beans, tomatillos, chiles, peaches, apples, onions, shallots, garlic, salad mix, other things I’m forgetting, and corn.

The corn is gone. I converted it to pudding.

I learned about corn pudding in the June issue of Saveur. In the photo, it looked like some kind of corn casserole, but then the ingredients turned out to be: corn, salt, butter. I Googled around today looking at other corn pudding recipes, and couldn’t find anything half as simple as Saveur’s. Other recipes had things like herbs and spices, eggs, milk, flour, canned corn, all of which are unnecessary.

Here’s how I made corn pudding–apologies to the original recipe, which called for three times as much corn and some sort of corn surgical device we don’t keep on hand.

Preheat the oven to 400°F. Take four fresh ears of corn and grate them on the big-holed side of a box grater. Keep grating, flipping each ear over top-to-bottom after a while, until the corn is no longer giving up much milk. You’ll know you’ve done well if the ear is *much* lighter when you’re done and your arm hurts. You’ll have a big pile of wet corn mush. Stir in 1/2 teaspoon salt and put it in a small oval baking dish. (I used the always fashionable Emile Henry Le Potier.) Dot the top with 2 tablespoons butter. Bake until bubble and nicely browned, 45 to 60 minutes.

Summed up in one word, corn pudding is *sticky.* The browned, crispy bits are even stickier. Five out of five dentists agree that you should never eat corn pudding. I had to floss and brush immediately after dinner. But I’m going to make it again anyway.