Creamy Corn Pudding

6 servings

70 minutes

Creamy corn pudding is a delicate and aromatic dish from Mexican cuisine that combines the sweetness of fresh corn with a rich creamy texture. Its roots trace back to traditional recipes where corn was used in various forms—from tortillas to desserts. This pudding has a soft consistency, and a hint of cayenne pepper adds a subtle spiciness. It is baked in a water bath, making it especially airy and velvety. It is served warm or at room temperature, complemented by sour cream, sweet sauce, or fresh berries. This is an ideal option for a cozy dinner or festive table where it will be an exquisite highlight and delight guests with its harmonious flavor.

Energy value per serving

• Calories: 587.5
• Proteins: 18g
• Fats: 33.6g
• Carbohydrates: 53.3g

Ingredients

• Corn cobs: 6 pc
• Salted butter: 4 tbsp
• Heavy cream: 155 g
• Salt: 1.5 tsp
• Sugar: 1 tsp
• Ground cayenne pepper: pinch
• Milk: 320 ml
• Chicken egg: 4 pc
• Cornstarch: 1 tbsp

Cooking steps

1. Cut the grains from 5 ears with a knife, and remove the grains from the 6th using a coarse grater.

   Required ingredients:

   • Corn cobs: 6 pieces

2. Place the rack in the middle of the oven, put a wide skillet on it, and preheat the oven to 180 degrees. Grease a 20-centimeter square baking dish with 1 tablespoon of oil.

   Required ingredients:

   • Salted butter: 4 tablespoons

3. Melt the remaining butter in a 30 cm diameter skillet over medium heat. Add the corn kernels and cook, stirring occasionally, for about 5 minutes until the kernels turn bright yellow and most of the moisture evaporates. Then add cream, salt, sugar, and cayenne pepper, and mix everything. Cook for another 5 minutes until the mixture thickens.

   Required ingredients:

   • Salted butter: 4 tablespoons
   • Corn cobs: 6 pieces
   • Heavy cream: 155 g
   • Salt: 1.5 teaspoon
   • Sugar: 1 teaspoon
   • Ground cayenne pepper:  pinch

4. Place the corn mixture in a medium-sized bowl. Add milk, then lightly beaten eggs and starch. Mix and pour into a greased mold.

   Required ingredients:

   • Milk: 320 ml
   • Chicken egg: 4 pieces
   • Cornstarch: 1 tablespoon

5. Boil 2 liters of water. Place the mold with corn mass in the center of the preheated saucepan. Then fill the saucepan with water up to about halfway of the mold.

6. Bake the pudding for about 20-25 minutes until it is lightly browned, with a soft center. Then remove the pudding dish from the water and let it cool for 10 minutes before serving.