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Recipe Detail Page
Corn Clafoutis with Cherries
Summer 2026
You can find corn in a variety of desserts from all over the world, so it’s not a stretch to feature it in a custardy clafoutis. While it might be tempting to throw everything into the blender and make the batter in one go, the mixture will become too frothy, so it needs to be mixed by hand.
Serves 6
Butter to grease baking dish
1/2 cup + 1 tbsp (125 + 15 mL) sugar, divided, plus more for sprinkling dish
1 cup (250 mL) fresh corn kernels
1 cup (250 mL) whole milk
3 large eggs
1/2 tsp (2 mL) salt
3/4 cup (175 mL) all-purpose flour
1/2 cup (125 mL) heavy cream
28 ripe cherries, stemmed, pitted, torn in half
Whipped cream or vanilla ice cream for serving
1. Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter an 8 x 11-inch (20 x 28-cm) oval baking dish with a 2.3 L capacity. Sprinkle lightly with granulated sugar, tapping out excess. Set aside.
2. Place corn and milk in a high-speed blender. Blend on high until mixture is fully smooth and completely blended, about 1 minute. Set aside.
3. In a large mixing bowl, whisk eggs, 1/2 cup (125 mL) sugar and salt until fully combined. Add flour, whisking until mixture is super smooth with no streaks. Add cream and corn mixture, whisking until a smooth batter forms— mixture will be thin. Pour batter into prepared baking dish. Scatter cherries evenly overtop. Sprinkle over remaining 1 tbsp (15 mL) sugar.
4. Bake in centre of oven until it’s puffed and golden but it still lightly wobbles when gently shaken, 60 to 65 minutes. Transfer to a rack and cool, at least 20 minutes. Serve warm or at room temperature with whipped cream or ice cream.
Serves 6
