Street Corn Pudding from Mexico

Street Corn Pudding from Mexico

Street Corn Pudding from Mexico

Cheddar cheese, roasted corn, and green chiles are the main ingredients of Mexican Street Corn Pudding. A tantalizing side dish can make any supper a fiesta!

It also makes a delicious side dish for grilled fish, poultry, or steak.

You have your corn for the vegetable, after all. You have cheese, milk, and some eggs for protein in your diet. Actually, it’s like a whole dinner. And the flavor is really amazing.

In the summer, we use corn on the cob in both main meals and side dishes since it is tasty enough on its own. Or, if you want to go all out, try making a recipe for Mexican street corn, which I haven’t yet done but is certainly on the list.

The sweetness of the corn, the spice of the cayenne pepper, and all the cheese in this Mexican Street Corn Pudding are all the tastes you would expect to find in Mexican Street Corn.

You can put a lot more cheese when baking it in a casserole, or in this example, individual ramekins, than when trying to get it on a corn cob. You can almost guarantee that half of those toppings will spill over the dish.

In this manner, each mouthful contains all the toppings.

Corn should first be roasted with a few spices. Whatever corn you have on hand, whether fresh, cut off the cob, or frozen, can be used.

I simplified it by using taco seasoning, and I just needed to add salt and cumin after that. Although cumin is present in taco seasoning, in my opinion there is not enough. 30 minutes of roasting should be done in the oven.

Corn for Mexican Street Corn Pudding is roasted in a pan.
Put the roasted corn, a few eggs, cheddar cheese, milk, cream, and finely chopped green chiles in a bowl.

Mexican street corn pudding ingredients
If you have ramekins like these, use those instead of the casserole dish after stirring everything together.

Mexican Street Corn Pudding in ramekins, ready for the oven
When they are finished cooking, I like to top them with extra roasted corn, queso fresco cheese, and chilies.
This Mexican Street Corn Pudding belongs on my Pinterest board “Vegetables that won’t taste like Vegetables,” which I created.

Individual serving glasses of Mexican street corn pudding

I can assure you that you will be won over just just a taste. You may alter the toppings as well; perhaps add some jalapenos in place of (or in addition to) the chiles, and you can undoubtedly sprinkle some chopped cilantro on top.

It’s simple. It tastes good. It steals the show. There is no doubt that this side dish will completely dominate the entire dinner.


Serve this festive corn pudding dish at dinner parties, barbecues, and on holidays!

corn, 6 cups (fresh or frozen)
taco seasoning, two tablespoons
1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of cumin
Add 4 tablespoons to the 1 cup of shredded cheddar cheese for the topping.
50 ml of cream
0.5 cups of milk
1 teaspoon salt, 2 teaspoons black pepper, ground
a quarter teaspoon cayenne
4 oz. can of chopped green chilies, 2 tablespoons set aside for the garnish
2 eggs
cheese queso fresco, two teaspoons
one-fourth cup of saved roasted corn
4 tablespoons of cheddar cheese set aside
2 tablespoons of green chilies, saved
chili powder (optional)

Set the oven to 400 degrees.
After 15 minutes of roasting and tossing, the corn is seasoned. If fresh corn isn’t available, use frozen corn instead. You may instead use our recipe for oven-roasted corn on the cob.
As you prepare the pudding, remove the corn and allow it to cool somewhat before returning it to the oven.
The chilled corn, cheddar cheese, cream, milk, salt, black pepper, cayenne pepper, green chiles, and eggs should all be combined in a big bowl. To blend, stir.

Cooking spray should be used to coat an 8 × 8 square casserole dish or four 8 oz. ramekins.
When the mixture is set after 30 minutes of baking, pour it into the casserole dish.
Take out of the oven, allow it cool for five minutes, and then add chosen toppings.