Corn Pudding with Sun-Dried Tomatoes

8 ears fresh corn (about 3 cups frozen thawed kernels) 6 ounces cold mild Cheddar cheese 2 slices bread, torn in 1-inch pieces ½ tablespoon unsalted butter 2 cloves garlic, peeled 1 medium (about 6 - ounces) onion, peeled, cut into 1-inch pieces ½ tablespoon extra virgin olive oil ¼ cup (1 ounce) minced sun-dried tomatoes, not oil packed 1 cup evaporated fat free milk 2 large eggs ½ teaspoon kosher salt ⅛ teaspoon freshly ground pepper 2-3 drops hot sauce

Calories 235 (39% from fat) · carb 25g · protein 13g · fat 11g · sat fat 5g · chol 76mg · sod 378mg · calc 267mg · fiber 5g

Lightly butter a 6-cup shallow casserole or au gratin dish. Preheat the oven to 350°F. Use a sharp knife to remove the corn from the cobs; using the dull side of the knife, press it down the length of the cob to extract the "milk," add to the cut corn. Place the corn and corn milk in a large bowl. Insert the medium shredding disc in the Cuisinart® Food Processor, use medium pressure to shred the cheese; remove and reserve (you will have 1½ cups shredded cheese). Insert the metal blade, process the bread for 10 - 15 seconds until crumbs are formed; with the machine running, drop the butter through the feed tube and process for 10 seconds to butter the crumbs; remove and reserve. Add the onion and garlic to the processor, pulse 15 - 20 times to pulse finely; remove and reserve. Add the evaporated milk and eggs to the work bowl; process until smooth, 10 seconds. Over medium heat, heat the oil in a Cuisinart® Non-Stick Stainless 3-½ - quart sauté pan. Add the onions and garlic, cook until tender and translucent, 3 - 4 minutes, stirring frequently, do not brown. Stir in the sun-dried tomatoes. Remove from the heat; let cool 5 minutes. Add the slightly cooled onion mixture to the corn. Stir in 1 cup of the shredded cheese, ½ cup of the buttered crumbs, the milk/egg mixture, salt, pepper, and hot sauce. Transfer the mixture to the prepared dish. Combine the remaining cheese and crumbs; sprinkle evenly over the corn mixture. Bake in the preheated 350° F oven until puffed and golden and the custard is set, 40 - 45 minutes. Remove from the oven, let rest 5 minutes before serving.