From the Rooted in Place article in the January 2017 issue.



Corn Squash Pudding

Serves 4–6




  • 2 cups white corn

  • 1 zucchini

  • 2 tablespoons sunflower seeds or piñon nuts, shelled




  1. Cut corn kernels from the cob and finely dice the zucchini. Chop the sunflower seeds or pine nuts extremely fine.

  2. Mash all ingredients together until the texture is milky. (A blender helps.)*

  3. Bring the mixture to a boil and simmer until it is thick like pudding. Serve in cups or small bowls.



* Our tester added water to the mix.