Street corn pudding has soufflé-like, soft texture
Summer is the best season because that’s when we get to eat corn. This easy corn pudding recipe can’t replace the joy of eating a fresh cob slathered in butter and salt, but it comes close. The surprise is it’s made with two types of canned corn: the cream variety and kernel.
Rich and creamy, with a soft, soufflélike texture, corn pudding is a classic Southern side dish. Here, it gets extra oomph from roasted jalapeño peppers and a generous dusting of crumbled queso fresco.
The result is “like Mexican street corn and cornbread had a baby,” says Ernest Servantes, whose Texas restaurant Burnt Bean Co. originated the elote-flavored dish. No truer words have ever been spoken! The pudding is offered as a side dish, but honestly, you could almost make a vegetarian meal out of it if you pair it with a nice salad. I wouldn’t turn it down for breakfast, either. Also, while it’s best served hot, it’s pretty delicious at room temperature, too.
If you can’t find queso fresco, substitute another fresh cheese, such as a mild feta cheese. To make your own Tajín, a seasoning spice made from red chiles, lime zest and sea salt, mix a tablespoon of fine chile flakes with half a teaspoon of ground sea salt and half a teaspoon of lime or lemon zest.
Once corn is finally in market, you can swap fresh kernels for the canned ones to elevate the dish even more.
STREET CORN PUDDING Serves 8-10
Nonstick cooking spray or butter, for pan
1 large or 2 medium jalapeños
1 (8.5-ounce) box cornbread or corn muffin mix
1 (14.75-ounce) can creamed corn, not drained
1 (14.75- to 15-ounce) can whole kernel corn, rinsed
½ cup salted butter, melted and cooled
2 tablespoons granulated sugar
2 large eggs, beaten
1 cup sour cream
¼ cup milk Crema, Tajín and crumbled queso fresco, for serving
Heat oven to 350 degrees Fahrenheit. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.
Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dice the jalapeños.
In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.
Bake until golden brown and gently set in the center, 55-65 minutes.
Top with the crema, Tajín and queso fresco. Serve hot.