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Street Corn Pudding
Street Corn Pudding, kind of like a combination of Mexican street corn and cornbread, makes for an unforgettable side dish.
Adapted from Ernest Servantes at Burnt Bean Co. and Brett Anderson and Genevieve Ko at NYT Cooking
Nonstick cooking spray
4 corn cobs
1 8.5-ounce box cornbread mix
1 15-ounce can creamed corn (not drained)
½ cup salted butter, melted and cooled (1 stick)
2 large eggs, beaten
1 cup sour cream
¼ cup milk
½ cup chopped roasted hatch chiles or 1 4-ounce can Hatch Diced Green Chiles
Queso fresco
Smoked paprika
Preheat the oven to 350 degrees. Spray a 2-quart baking dish with nonstick cooking spray.
To cut the kernels off the cobs, cut the ends off to create a flat surface, so that you can stand the corn up on the end. One at a time, stand the cob up in a wide, shallow bowl or on a cutting board. Using a sharp knife, slice down the cob, top to bottom, cutting the kernels off.
In a large bowl, mix together the corn, cornbread mix, creamed corn, butter, eggs, sour cream, milk, and chiles until combined. Don’t overmix. Pour the batter into the prepared baking dish.
Bake until golden brown and gently set in the center, 55 to 60 minutes. Top with crumbled queso fresco and a sprinkle of smoked paprika.
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