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Mexican Street Corn Pudding

  • Author: Dan

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 400.
  2. Season the corn and roast for 15 minutes toss then roast another 15 minutes.
  3. Remove the corn to cool slightly then lower the oven to 350 while you make the pudding.
  4. In a large bowl, add the cooled corn, cheddar cheese, cream, milk, salt, black pepper, cayenne pepper, the green chiles, and the eggs.
  5. Stir to combine.
  6. Spray an 8″ x 8″ square casserole dish (or 4 8 oz. ramekins) with cooking spray.
  7. Pour the mixture into the casserole dish and bake for 30 minutes until set.
  8. Remove from the oven, cool for 5 minutes then top with desired toppings.