This Mexican Street Corn Pudding is loaded with roasted corn, green chiles and tons of cheddar cheese!
It’s also the perfect side dish to a steak, grilled chicken or fish.
I mean you’ve got your corn for the vegetable. You’re cheese and milk for your dairy and some eggs for protein. It’s like a complete meal really.
And it’s pretty crazy how good it tastes.
Corn on the cob in the summer is good enough all on it’s own – we use it in main dishes and side dishes… Or you can get crazy and make a Mexican Street Corn recipe, which I haven’t tried yet but definitely is on the list.
This Mexican Street Corn Pudding has all the flavors that you’re looking for in Mexican Street Corn – sweetness from the corn, heat from the cayenne pepper and all the cheese…
See because it’s baked in a casserole, or in this case individual ramekins, you can add a lot more cheese than you could attempt to get on a corn cob.
You just know half of those toppings are falling off onto the plate.
This way you get all the toppings in every bite.
Start off by roasting your corn with a few seasonings. You can use fresh corn, cut off the cob or frozen corn, whatever you have on hand.
I made it easy by using taco seasoning and then just added salt and cumin. I know, cumin is in taco seasoning but in my opinion not enough.
Get it in the oven and roast for 30 minutes.
Now get that roasted corn into a bowl with a couple of eggs, cheddar cheese, both milk and cream and chopped green chiles.
Stir it all together and pour into casserole dish or ramekins like these if you have them.
When they come out I like to top them with queso fresco cheese, more roasted corn and a few more chiles.
I have a board on Pinterest that’s called “Vegetables that won’t taste like Vegetables” – this Mexican Street Corn Pudding totally goes on that board!
One bit of this and you’ll be sold, I promise you. You can switch up the toppings too, maybe add some jalapeño peppers instead of the chiles (or in addition to the chiles) and you can definitely add some chopped cilantro on top.
It’s easy. It’s delicious. It’s show stopping. This side dish will totally take over the whole meal, guaranteed!
- 6 cups corn (fresh or frozen)
- 2 teaspoons taco seasoning
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese, plus 4 tablespoons for the topping
- 1/2 cup cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 4 oz. can chopped green chiles, saving 2 tablespoons for the topping
- 2 eggs
For the topping
- 2 tablespoons queso fresco cheese
- 1/4 cup reserved roasted corn
- 4 tablespoons reserved cheddar cheese
- 2 tablespoons reserved green chiles
- cayenne pepper (optional)
- Preheat the oven to 400.
- Season the corn and roast for 15 minutes toss then roast another 15 minutes.
- Remove the corn to cool slightly then lower the oven to 350 while you make the pudding.
- In a large bowl, add the cooled corn, cheddar cheese, cream, milk, salt, black pepper, cayenne pepper, the green chiles, and the eggs.
- Stir to combine.
- Spray an 8″ x 8″ square casserole dish (or 4 8 oz. ramekins) with cooking spray.
- Pour the mixture into the casserole dish and bake for 30 minutes until set.
- Remove from the oven, cool for 5 minutes then top with desired toppings.