Corn pudding - budin de elote

4 servings

Ingredients

Quantity Ingredient
Jim Vorheis
1 tablespoon Unsalted butter
2 tablespoons Toasted fine bread crumbs, approximately
For the budin:
2 cups Corn kernels*
½ cup Milk
5 tablespoons Unsalted butter
3 Eggs
1 teaspoon Sugar
1 teaspoon Sea salt, or to taste

Directions

Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven. Butter a 1-quart baking or souffle dish and sprinkle with the bread crumbs. Set aside.

Put the corn and milk into a food processor and process for 10 to 15 seconds or until reduced to a textured puree. Beat the butter until creamy and gradually add the corn and the eggs, one by one, beating after each addition. Add the sugar and salt.

Pour the mixture into the prepared dish and bake until the mixture is firmly set and beginning to brown around the edges - about 35 minutes.

Either serve from the dish or carefully unmold onto a serving dish.

* Starchy field corn works best, ears of corn left intact that have been picked a few days earlier, for the starches to heighten, can be used.

The Art of Mexican Cooking From the collection of Jim Vorheis

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