Argentine Corn Pudding Recipe

Name: Argentine Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 Tbls of butter divided; 2 1lb bags of frozen corn, thawed; 1 Cup whole milk; 2 cups finely chopped onions; 6 green onions chopped; 1 Tbls chopped Serrano chilies; 4 Large eggs; 1 Tbls all purpose flour; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 cups grated parmesan cheese divided

Servings: persons

4 Tbls of butter divided
2 1lb bags of frozen corn, thawed
1 Cup whole milk
2 cups finely chopped onions
6 green onions chopped
1 Tbls chopped Serrano chilies
4 Large eggs
1 Tbls all purpose flour
3/4 tsp salt
1/2 tsp black pepper
1 1/2 cups grated parmesan cheese divided

1
Preheat oven to 350 butter 11x7 inch glass baking dish. Melt 2 Tbls of butter in a large skillet over medium high heat. Add corn, saute for 5 minutes and add milk. Reduce to medium, cover and simmer until corn is tender about 5 minutes. Transfer to a blender and blend to a course puree.
2
Melt 2 Tbls of butter in the same skillet over medium high heat, add onions and chilies. Saute until onions are tender, about 4 minutes. Remove from heat, stir in corn puree and cool for 15 minutes.
3
Beat eggs flour salt and pepper in a bowl and mix in 1 cup of cheese. Stir egg mixture into corn mixture. Transfer to dish and sprinkle with remaining 1/2 cup of cheese. Bake until golden. About 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tbls of butter divided, 2 1lb bags of frozen corn, thawed, 1 Cup whole milk, 2 cups finely chopped onions, and more.

Yes, Argentine Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Argentine Corn Pudding

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