Name: Great Mexican Corn Pudding Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 6 cups corn (fresh or frozen); 2 teaspoons taco seasoning; 1/2 teaspoon cumin; 1 teaspoon salt; 1 tablespoon olive oil; 1 cup cheddar cheese (plus 4 tablespoons for the topping); 1/2 cup cream; 1/2 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper (ground ); 1/4 teaspoon cayenne; 4 oz. green chiles (saving 2 tablespoons for the topping); 2 eggs

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Mexican Corn Pudding recipe: Sweet Corn in a creamy sauce. This warm side dish is a Mexican favorite, usually served with main dishes like roast meats or even tacos. The Mexican Corn Pudding recipe is creamy and utilizes only Corn, eggs, milk and cheese – a savory and somewhat sweet recipe. It’s simple to make and family and friends can enjoy it at any gathering making it a versatile and popular meal addition.

The base of Mexican Corn Pudding is Corn. Though fresh corn may be substituted, numerous variants of the recipe use canned or even frozen corn. Corn kernels provide the dish a natural sweetness and a great consistency which goes nicely together with the creamy components. The next ingredients in Mexican Corn Pudding are eggs and milk. These 2 create a custard like base from which the corn and other ingredients are held together. The egg combination holds everything together and so the pudding is firm and silky and goes nicely with the crunch of the corn.

Cheese is yet another crucial component in Mexican Corn Pudding. Cotija cheese is frequently used, but try different cheeses like mozzarella or cheddar. The cheese melts into the pudding while it bakes, bringing a slight taste to the corn. Several recipes even require some sour cream or crema making it extra creamy and tangy. These make the pudding more indulgent and flavorful.

The seasoning is another feature of the Mexican Corn Pudding recipe. Though the corn itself supplies the sweetness, the recipe might be seasoned with garlic powder, onion powder, pepper and salt. A little chili powder or cayenne pepper may also be added to give the pudding some kick. These seasonings enhance the organic flavors of the corn and bring the ingredients together. The Mexican Corn Pudding recipe may even be personalized with extra components like sliced green chilies, dried herbs and bell peppers.

Once combined, the Mexican Corn Pudding recipe is baked with a somewhat crispy top. The baking time is vital for a firm but not dried up pudding and a bubbly cheese. The flavors marry and the edges get lightly caramelized (for crunch) as the dish bakes. The result is a nourishing side dish for any occasion.

Lastly, Mexican Corn Pudding is a fast and easy meal concept. It combines corn, cheese, eggs, and whole milk for a sweet pudding certain to please any palate. Perform at a gathering or as a weeknight side dish, the Mexican Corn Pudding recipe is sweet and rich enough to pair with numerous main courses. Its ease of making and versatility make it a preferred dish in Mexican cuisine.

Table of Contents

Ingredients For the Mexican Corn Pudding Recipe

Corn
Taco Seasoning
Cumin
Salt
Olive Oil
Cheddar Cheese
Cream
Milk
Salt
Ground Black Pepper
Cayenne
Green Chiles
Eggs

Cooking Instructions For the Mexican Corn Pudding Recipe

Warm up the oven to 400 degrees.

After seasoning the corn, roast it for 15 minutes, then toss it for another 15 minutes. If fresh corn is not available, you can substitute frozen corn. While you prepare the pudding, remove the corn to cool slightly and reduce the oven temperature to 350.

Combine the corn, cheddar cheese, cream, milk, salt, cayenne, black pepper, green chiles, and eggs in a large bowl. Stir to mix.

Apply cooking spray to an 8 × 8 square casserole dish or four 8-ounce ramekins. Fill the casserole dish with the mixture, then bake it for half an hour to solidify it.

Take out of the oven, let cool for five minutes, and then garnish with your preferred toppings.

Helpful Suggestions For the Mexican Corn Pudding Recipe

When preparing the Mexican Corn Pudding recipe, it’s essential to use fresh or frozen corn kernels for the best flavor. If you’re using canned corn, be sure to drain it well to avoid excess liquid in the pudding. For a creamier texture, consider adding sour cream or a bit of cream cheese to the mixture. Additionally, for an extra flavor boost, you can include finely chopped green chilies, or for more heat, jalapeños.

If you prefer a sweeter pudding, a small amount of sugar can be added to balance the flavors. You can also experiment with cheese; a combination of sharp cheddar and Cotija cheese gives a rich and tangy taste, while still keeping with the traditional flavor of Mexican corn pudding. To enhance the flavor, a dash of garlic powder, cumin, or chili powder can add depth. Don’t forget to top the pudding with a sprinkle of fresh cilantro or green onions just before serving for a burst of color and freshness.

Make sure to mix the ingredients well so that the corn and other components are evenly distributed throughout the pudding. Finally, baking the pudding in a well-greased dish ensures it cooks evenly and forms a light golden crust on the top.

Storage Instructions For the Mexican Corn Pudding Recipe

If you have leftover Mexican Corn Pudding, it’s important to store it properly to maintain its texture and flavor. Allow the pudding to cool completely before storing it in an airtight container. If refrigerated, it will last for up to 3 to 4 days. Be sure to keep it in a sealed container to prevent it from drying out.

If you want to store it for a longer period, you can freeze the Mexican Corn Pudding recipe. To freeze, first wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or ziplock bag. When freezing, be sure to remove as much air as possible to avoid freezer burn. The pudding can be stored in the freezer for up to 3 months. To reheat, you can defrost it in the refrigerator overnight, then reheat in the oven at 350°F for 20 to 25 minutes, or until it’s heated through.

If reheating individual portions, using the microwave is a quicker option. The texture may change slightly after freezing, but the pudding will still be delicious.

FAQ For the Mexican Corn Pudding Recipe

Question: Can I use canned corn in the Mexican Corn Pudding recipe?

A: Yes, you can use canned corn in the Mexican Corn Pudding recipe. Just make sure to drain the corn thoroughly to avoid excess moisture in the pudding.

Question: How can I make the Mexican Corn Pudding recipe spicier?

A: To make the Mexican Corn Pudding recipe spicier, you can add chopped jalapeños or a sprinkle of chili powder or cayenne pepper. Adjust the heat to your personal preference.

Question: Can I use a different type of cheese in the Mexican Corn Pudding recipe?

A: Yes, you can experiment with different types of cheese in the Mexican Corn Pudding recipe. Cheddar, Monterey Jack, or even a blend of cheeses work well to add flavor and creaminess.

Question: How long can I store leftover Mexican Corn Pudding?

A: Leftover Mexican Corn Pudding can be stored in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze it for up to 3 months for longer storage.

Question: Can I make the Mexican Corn Pudding recipe ahead of time?

A: Yes, you can make the Mexican Corn Pudding recipe ahead of time. Simply prepare the pudding, cover it, and refrigerate it until ready to bake. When you’re ready, bake it according to the recipe instructions.