August 16, 2010

Author Notes: Last Spring, I went to the beach for the weekend with a group of women I've known since my freshman year in college. I made a beef tenderloin Friday night which I served with a smoky chipotle sauce. It was a great combination, but everyone fell in love with the sauce. We ate in with our eggs the next morning for breakfast, some of us even drizzled it onto our chicken salad for lunch. It goes well with everything. Since then, I've made a few times. (It's a little addictive). Recently, I served it with this Mexican Corn Pudding. With Mexican cheese and green chilis, this corn pudding has plenty going for it to eat it without the chipotle sauce, but I think that the sauce is the proverbial icing on the cake. Warning: HEAT ADVISORY. - WaverlyWaverly

Food52 Review: The recipe was extremely simple to make. However, there was nothing simple about the flavor. The combination of corn, green chiles, smokey chipotle and tomatillos give this dish a great Southwest flavor with a bite. I decided to finely chop the green peppers and add them to the batter as opposed to blending them in, which kept the green peppers from masking the flavors of the corn while giving the dish additional texture. I baked the dish for an additional 10 minutes to let it firm up a little more, retain its moisture and form a nice brown crust on top of the pudding. I highly recommend this dish. - Ben JacksonThe Editors

Serves: 10


  • Butter for greasing the dish
  • 1/4 cup plain breadcrumbs to coat the bottom of the dish
  • 8 medium-sized ears of corn, kernels removed from the cob
  • 1 cup butter, cut into small pieces
  • 1/2 cup whole milk
  • 6 large eggs
  • 4 ounces queso fresco
  • 1 teaspoon baking powder
  • 2 tablespoons flour
  • 1/4 cup sugar
  • 1 (4 1/2 ounce) can chopped green chiles, drained
  • 3 peeled cloves garlic
  • 4 medium tomatillos, husked, rinsed and cut in half
  • 2 canned chipotle chiles en adobo
  • salt to taste
In This Recipe


  1. PREP: Preheat the oven to 350. Butter a 9 x 13 inch baking dish and then cover the bottom with an even layer of bread crumbs. With a sharp knife, cut the corn off of the cobs into a large bowl (or the bowl of a food processor if you have one).
  2. COMBINE: Add remaining ingredients to the corn and stir to combine. If you are using a food processor, pulse until mixture is smooth. If you do not have a food processor, puree the mixture in batches in a blender until smooth.
  3. COOK: Pour the corn mixture into the baking pan and bake 1 hour.
  4. WHILE CORN PUDDING COOKS, MAKE THE SAUCE: Lay garlic and tomatillos (cut-side down) in a non-stick skillet and saute over MEDIUM HIGH heat until tomatillos are brown, about 4 minutes. Turn over and brown the other side. Transfer everything to a blender. Add chiles + 1/4 cup water and blend until coarse. Season with salt to taste. Pour into a serving bowl and serve at room temperature.
  5. SERVE: Serve corn pudding warm with smoky chipotle sauce drizzled to taste. It is nice and hot, so start off with just a little.

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