In contrast to the bready corn pudding you could be used to, this lighter model, studded with a beneficiant quantity of candy corn, is extra just like a custard. Eggs and yogurt make a easy base, supplying you with a creamier end result (and a gluten-free different). This recipe additionally has a spicy kick from a minced serrano pepper — it could remind you of Mexican avenue corn (elote asado). To spherical it out, there may be contemporary cilantro, a little bit of punchy lime zest and salty feta. This dish is greatest if you may get your fingers on some contemporary corn, however frozen will even suffice.
Energetic time: Quarter-hour | Complete time: 90 minutes
Corn and Serrano Pudding
Elements
- Cooking spray
- 5 massive eggs
- 1 cup (250g) plain reduced-fat Greek yogurt
- 1/4 cup (80g) agave syrup or honey
- 1 tsp (2g) grated lime zest
- 3 1/2 cups (600g) corn kernels (about 5 ears) or one 32 oz. (900g) bag frozen corn kernels
- 3/4 cup (115g) reduced-fat feta cheese
- 1/2 cup (7g) cilantro leaves, chopped
- 1 small serrano pepper, minced (see observe under)
- 1 tsp salt
- 1/2 tsp floor black pepper
Instructions
Preheat the oven to 350°F (177°C) and coat a 2-quart baking dish with cooking spray. In a big bowl, whisk collectively the eggs, yogurt, agave, and lime zest till clean. Fold within the corn (thawed and patted dry if utilizing frozen), cheese, cilantro, serrano pepper, salt, and black pepper till properly mixed. Scrape the combination into the ready baking dish and clean the highest.
Bake for about 1 hour till the middle is about. If wanted, broil for 1-2 minutes till the highest is flippantly browned. Let relaxation for 10-Quarter-hour earlier than serving.
Be aware: In case you are in search of much less warmth, halve the serrano lengthwise and take away the stem and seeds. Then mince and add to the corn combination as instructed. In case you can not discover a serrano at your grocery retailer, use half of a small jalapeño.
Serves: 8 | Serving Measurement: About 1 cup
Vitamin (per serving): Energy: 215; Complete Fats: 5g; Saturated Fats: 2g; Monounsaturated Fats: 1g; Polyunsaturated Fats: 1g; Ldl cholesterol: 135mg; Sodium: 474mg; Carbohydrate: 33g; Dietary Fiber: 3g; Sugar: 12g; Protein: 13g
Vitamin Bonus: Potassium: 334mg; Iron: 3%; Vitamin D: 8%; Calcium: 7%
Initially printed December 2018; Up to date April 2026
