Corn Pudding - Budin De Elote
Submitted by zozo
Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minBudin de elote is Mexico’s answer to corn pudding, and it’s one of those dishes where the corn is the whole show. No cheese, no chilies, no distractions. Just corn, butter, eggs, milk, and a whisper of sugar to coax out the natural sweetness.
The corn gets pulsed with milk into a rough puree that keeps some texture, then beaten into creamy butter with eggs added one at a time. The mixture goes into a buttered dish coated with toasted breadcrumbs that form a thin, crisp shell around the custard as it bakes.
Baked low and slow, it sets into something between a souffle and a flan, firm enough to unmold but still trembling and custardy inside.
Chef Tips
- Starchy field corn is traditional and gives the best texture. If using sweet corn, let the ears sit for a day or two after picking so the sugars start converting to starch.
- Don’t over-process the corn. A textured puree with small pieces gives the finished pudding more character than a smooth blend.
- Place the dish on a preheated baking sheet in the oven. The heat from below helps the bottom set evenly.
- The pudding is done when it’s firm in the center and just starting to pull away from the edges with golden browning.
Ingredients
Directions
Heat the oven to 300℉ (150℃)ahrenheit.
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.
Comments
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