Mexican Corn Pudding

A texture between a custard and a soufflé, with corn kernels that pop under the tooth. The surface should be golden brown and the center still slightly jiggly when coming out of the oven.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 363
• Protein: 9 g
• Carbs: 30 g
• Fat: 23 g

Ingredients

• 333.3 g Corn ( drained )
• 2.7 piece Egg ( whole )
• 40 g Minimum butter sweet ( melted )
• 166.7 ml Cream ( liquid )
• 33.3 g Corn flour ( sifted )
• 1.3 tbsp White sugar
• 0.7 tsp Baking powder
• 0.7 pinch Gray sea salt

Instructions

1. Prepare the corn base

   Roughly blend half of the sweet corn to obtain a thick puree. Keep the rest of the kernels whole to provide texture.

2. Mix the batter

   Whisk the eggs with the melted butter and white sugar. Pour in the cream and mix until the batter is smooth.

3. Incorporate dry ingredients

   Add the corn flour, baking powder, and a pinch of grey sea salt. Fold in the corn (puree and kernels). The batter should be fairly liquid but bound.

4. Bake in the oven

   Pour into a buttered dish. Bake at 180°C. It's ready when the top is deep yellow and the edges slightly pull away from the dish.

Chef's tips

• Do not overcook: the pudding should remain moist in the center, a knife blade should come out just clean.
• If using canned corn, rinse it thoroughly to remove the brine taste.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain its softness.