This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
We are super big into having our own garden this year but one thing we don’t have room for is sweet corn. Since my children love sweet corn we usually buy it during the Summer from local farmers but I just discovered that Sunshine Sweet Corn is already in stores now. It’s grown in Florida, non-GMO, and is available at Kroger and Meijer! You don’t have to wait until summer to enjoy sweet corn!
Since it’s Big Red’s birthday month I decided to try a new recipe that uses two of his favorite ingredients sweet corn and strawberries! This will make a great addition for a special birthday dessert. We like to allow our children to help with meal prep when they can and today was no exception!
Both Big Red and Lil’ Red helped prepare Sweet Corn Pudding with Macerated Strawberries which is like strawberry shortcake with a sweet corn twist! After heading to Kroger to pick up all of our ingredients we set to work giving each child a simple cooking task.
Lil’ Red got to work taking off the stems of the strawberries using a cool trick Princess taught him. He was shown how to take a straw and poke it through the bottom of the strawberry straight to the top to pop off the stem!
Lil’ Red then helped sprinkle the sugar over the strawberries once they were cut and placed back into the ceramic bowl.
Big Red set to task cracking eggs into the metal bowl which we decided would be easier to fill with each ingredient then directly into the blender.
Next he was asked to measure out the heavy cream into a metal bowl.
Lil’ Red helped measure out the baking powder and the sour cream into a small plastic cup which would then go into the metal bowl as well.
Daddy helped him cut the butter which needed to be melted for this recipe.
I cut the kernels off the cob carefully using a steak knife right onto a large dinner plate to help catch all the kernels. I know that there are many tools to help you do this but I have found a simple steak knife to be the easiest for me to work with.
Big Red then got to dump the corn pudding ingredients from the metal bowl into our blender since we don’t own a food processor. Lil’ Red added a cup of kernels after the mixture was blended smooth!
Both boys kept begging for more “jobs” so that they could help make this yummy sweet corn dessert. Big Red was asked if he wanted to butter the pans that the batter would be poured into.
I showed the boys how to pour the batter into the mini loaf pans and Lil’ Red made sure that I got “just enough” into each pan. Then Big Red asked if he could help.
We buttered some heart shaped muffin pans to make mini corn pudding’s as individual servings.
Since we didn’t use a regular 13×9 baking pan we had to guess at the cooking time. We just kept setting a timer and checking at 5-7 minute intervals after the initial 10 minutes!
The instructions from the recipe suggest waiting for 15 minutes for the shortcake aka corn pudding to cool. Then I got some plates ready and added the sugared strawberries around it.
Lil’ Red was ready to with fork in hand to dive right in and give the Strawberry Shortcake Sweet Corn Style a try!
What is your favorite way to eat Sweet Corn?
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