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MEXICAN CORN PUDDING SERVED WITH SMOKY CHIPOTLE SAUCE

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MEXICAN CORN PUDDING SERVED WITH SMOKY CHIPOTLE SAUCE

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by Waverly

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by Ben Jackson

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by Waverly

This recipe was entered in the contest for Your Best Corn Recipe

This recipe was entered in the contest for Your Best Chili Pepper Recipe
A&M's Testing Notes: The recipe was extremely simple to make. However, there was nothing simple about the flavor. The combination of corn, green chiles, smokey chipotle and tomatillos give this dish a great Southwest...
The recipe was extremely simple to make. However, there was nothing simple about the flavor. The combination of corn, green chiles, smokey chipotle and tomatillos give this dish a great Southwest flavor with a bite. I decided to finely chop the green peppers and add them to the batter as opposed to blending them in, which kept the green peppers from masking the flavors of the corn while giving the dish additional texture. I baked the dish for an additional 10 minutes to let it firm up a little more, retain its moisture and form a nice brown crust on top of the pudding. I highly recommend this dish. - Ben Jackson

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Chef
Waverly's Notes: Last Spring, I went to the beach for the weekend with a group of women I've known since my freshman year in college. I made a beef tenderloin Friday night which I served with a smoky chipotle...
Last Spring, I went to the beach for the weekend with a group of women I've known since my freshman year in college. I made a beef tenderloin Friday night which I served with a smoky chipotle sauce. It was a great combination, but everyone fell in love with the sauce. We ate in with our eggs the next morning for breakfast, some of us even drizzled it onto our chicken salad for lunch. It goes well with everything. Since then, I've made a few times. (It's a little addictive). Recently, I served it with this Mexican Corn Pudding. With Mexican cheese and green chilis, this corn pudding has plenty going for it to eat it without the chipotle sauce, but I think that the sauce is the proverbial icing on the cake. Warning: HEAT ADVISORY. - Waverly

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Serves 10

Butter for greasing the dish Ask a question about this ingredient

1/4 cup plain breadcrumbs to coat the bottom of the dish Ask a question about this ingredient

8 medium-sized ears of corn, kernels removed from the cob Ask a question about this ingredient

1 cup butter, cut into small pieces Ask a question about this ingredient

1/2 cup whole milk Ask a question about this ingredient

6 large eggs Ask a question about this ingredient

4 ounces queso fresco Ask a question about this ingredient

1 teaspoon baking powder Ask a question about this ingredient

2 tablespoons flour Ask a question about this ingredient

1/4 cup sugar Ask a question about this ingredient

1 (4 1/2 ounce) can chopped green chiles, drained Ask a question about this ingredient

FOR THE SAUCE: Ask a question about this ingredient

3 peeled cloves garlic Ask a question about this ingredient

4 medium tomatillos, husked, rinsed and cut in half Ask a question about this ingredient

2 canned chipotle chiles en adobo Ask a question about this ingredient

salt to taste Ask a question about this ingredient

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).
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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.
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COOK: Pour the corn mixture into the baking pan and bake 1 hour.
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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.
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SERVE: Serve corn pudding warm with smoky chipotle sauce drizzled to taste. It is nice and hot, so start off with just a little.
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4 Comments on MEXICAN CORN PUDDING SERVED WITH SMOKY CHIPOTLE SAUCE

fiveandspice added 10 months ago

This sounds wonderful Waverly! I somehow missed it last year, but I'm definitely going to give it a try as soon as we come by some more corn.

mpittsm added 10 months ago

Sounds delicious! On my to do list!

Waverly added about 1 year ago

I am happy that you enjoyed it!

Ben Jackson added about 1 year ago

The recipe was extremely simple to make. However, there was nothing simple about the flavor. The combination of corn, green chilies, smokey chipotle and tomatillos give this dish a great south west flavor with a bite. There is a great yin and yang that goes on between the sweet-mild flavor of the corn and the bold smokey flavors of the chipotle sauce.

I used a sweet white corn that let the subtle flavors of the cheese and green peppers come through. I also decided to finely chop the green peppers and add them to the batter as opposed to blending them in. I found that this kept the green peppers from masking the flavors of the corn while giving the dish an additional texture. I also baked the dish for an additional 10 minutes which seemed to let it firm up a little more while still allowing it to retain its moisture. The additional cooking time also allowed a nice brown crust to form on top of the pudding. I highly recommend this dish.