Mexican Corn Pudding Served With Smoky Chipotle Sauce Recipe

Name: Mexican Corn Pudding Served With Smoky Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; FOR THE SAUCE:; 3 peeled cloves garlic; 4 medium tomatillos, husked, rinsed and cut in half; 2 canned chipotle chiles en adobo; salt to taste

Servings: persons

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
FOR THE SAUCE:
3 peeled cloves garlic
4 medium tomatillos, husked, rinsed and cut in half
2 canned chipotle chiles en adobo
salt to taste

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.

1023

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Corn Pudding Served With Smoky Chipotle Sauce 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.

Mexican Corn Pudding Served With Smoky Chipotle Sauce

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