Summer Corn Pudding

• 2 cups fresh corn kernels (from about 4 ears)
• 3 scallions, trimmed and thinly sliced
• 1/4 pound radishes, trimmed and thinly sliced
• 8 ounces small-curd, creamy cottage cheese
• 3/4 cup plain yogurt
• 1/4 cup heavy cream
• 4 whole large eggs
• 3 egg yolks
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh dill

1. Toss the corn, scallions and radishes in an 11-by-8-by-2-inch ceramic dish.
2. Cook, uncovered, at 100 percent for five minutes.
3. Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender.
4. Blend well.
5. Reserve.
6. Sprinkle the dill over the vegetables.
7. Pour the reserved egg mixture over all and stir to combine.
8. Cook, uncovered, at 100 percent for three minutes.
9. Whisk thoroughly, being sure to stir up the mixture at the edges of the dish (where it cooks most rapidly).
10. Cook, uncovered, at 100 percent for three minutes.
11. Whisk again.
12. Cover tightly with microwave plastic wrap.
13. Cook at 100 percent for two minutes.
14. If not set, cook, covered, for an additional minute.
15. Serve immediately.

corn kernels, scallions, radishes, curd, plain yogurt, heavy cream, eggs, egg yolks, kosher salt, freshly ground black pepper, dill

Taken from cooking.nytimes.com/recipes/4411 (may not work)