Street Corn Pudding
Ingredients
- Nonstick cooking spray
- 1 large or 2 medium jalapeños
- 1 box cornbread or corn muffin mix
8.5-ounce
- 1 can creamed corn
not drained, 14.75-ounce
- 1 can whole kernel corn
rinsed, 14.75- to 15-ounce
- 1/2 cup salted butter
melted and cooled
- 2 tablespoon granulated sugar
- 2 large eggs
beaten
- 1 cup sour cream
- 1/4 cup milk
- Crema
Tajín and crumbled queso fresco, for serving, see Tip
Directions
- 1
Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.
- 2
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.
- 3
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.
- 4
Bake until golden brown and gently set in the center, 55 to 65 minutes.
- 5
Top with the crema, Tajín and queso fresco. Serve hot.
Street Corn Pudding
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About this Recipe
Looking for a side dish that effortlessly blends comforting flavors with a vibrant kick? This Street Corn Pudding delivers the soulful taste of Mexican street corn in a delightfully creamy, easy-to-make package that will become an instant favorite.
Inspired by co-owner Ernest Servantes' childhood and a star at Burnt Bean Co. in Seguin, Texas, this recipe is, as he describes, "like Mexican street corn and cornbread had a baby." It's a testament to how simple ingredients can create something truly special, making it one of the restaurant's most popular side dishes.
You'll be treated to a moist and light pudding, infused with that unmistakable elotes flavor. The combination of sweet corn, a hint of spice from jalapeños, and creamy elements like sour cream creates a balanced and incredibly satisfying texture that's neither too dense nor too loose. Don't be alarmed if it develops a few cracks on top; that's perfectly natural and a sign of its tender interior.
While the core recipe shines, you can easily elevate your serving experience. Embrace the authentic street corn vibe with a generous drizzle of crema, a dusting of tangy Tajín seasoning, and a crumble of queso fresco. If you prefer less heat, you can reduce the amount of jalapeños in the pudding.
This Street Corn Pudding is a phenomenal side dish, especially alongside hearty barbecue fare, as it's a staple at the renowned Burnt Bean Co. It's also fantastic for potlucks, family dinners, or any occasion where you want to impress with a truly unique and comforting dish.