Mexican Elote Corn Pudding
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Why I Love This Recipe
The dish, elote, is street food commonly found in Mexico, consisting usually of corn on the cob, slathered with mayo, cotija cheese, and spices. Integrating its beloved flavors into a corn pudding offers a comforting, yet festive Thanksgiving side that bridges two cultures famously loved for their culinary traditions.
Ingredients You'll Need
2 cups fresh corn kernels, divided (about 4 ears of corn, shucked or 2 cups thawed frozen corn)
1 cup heavy cream
3 large eggs, beaten
1/4 cup unsalted butter, melted
1/2 cup crumbled cotija cheese, plus extra for garnish
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon chopped fresh cilantro for garnish
1 lime, cut into wedges for serving
Directions
Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
In a blender, combine 1 cup of corn kernels with heavy cream, and blend until smooth. Set aside.
In a large mixing bowl, whisk together the beaten eggs and melted butter until well combined.
Add the blended corn mixture to the bowl, followed by the remaining 1 cup of whole corn kernels, crumbled cotija cheese, smoked paprika, chili powder, garlic powder, salt, and black pepper. Stir until everything is evenly mixed.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the pudding is set and the top is lightly golden. You should be able to insert a knife into the center and have it come out clean.
Let the corn pudding cool slightly before garnishing with extra cotija cheese and chopped cilantro.
Serve slices with lime wedges on the side for zesty brightness. Enjoy your Mexican-inspired treat!
Pairs Well With
Pair with a classic margarita on the rocks or a refreshing agua fresca made with watermelon for non-alcoholic enjoyment.
Questions, Comments & Reviews
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