Corn Pudding

1 1/2 tablespoons unsalted butter
1 cup finely diced yellow onion
3 cups sweet corn kernels (16-ounce bag of frozen corn kernels)
2 eggs, lightly beaten
1 cup cream, milk or evaporated milk
1 cup grated cheese, such as fontina, cheddar or smoked Gouda
2 tablespoons chopped parsley (optional)
1 tablespoon chopped marjoram or 1 teaspoon dried marjoram
1 teaspoon salt
Freshly ground black pepper
Sweet paprika

Set an oven rack on the middle rung and preheat the oven to 350 degrees. Lightly butter a 6-cup gratin or baking dish.
In a medium skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, just until it’s soft and lightly colored, about 10 minutes.
Meanwhile, in a medium saucepan over high heat, bring 4 cups of water to a boil. Add the corn kernels and cook 1 minute, regardless of whether the water returns to a boil. Drain; set aside.
In a medium bowl, combine the eggs, cream or milk, corn, cooked onion, cheese, parsley, if desired, marjoram and salt. Add pepper to taste. Transfer the mixture to the prepared baking dish and sprinkle with paprika. Bake until it is puffed and golden, about 45 minutes. Serve warm.

MAKE AHEAD: Bake, cool, cover and refrigerate up to 1 day in advance; reheat covered in a 325-degree oven until warmed through.