Oh, boy! This Esquite (Street Corn) Pudding will blow your taste buds away and will belong in your recipe book and your baking rotation, for sure! Don’t just take my word for it. Try it and you will inevitably agree with me. Do not fight it!
My beautiful mom used to make a version (she didn’t use cornbread) of this very often, especially at parties. Her Esquite (Street Corn) Pudding would literally fly off the serving platters. She had to make one just for the family to make sure we could get some of it!
Also, people constantly asked her for this recipe. And once you make this wonderful pudding you will understand why!
If you are really curious I can tell you that this dish is rich, tender and moist. It is just like every good bread pudding should be. It is savory with a touch of sweet. And it features all the beloved ingredients that make Esquites and Elotes the most sought after evening pick-me-up in Mexico. And increasingly so in the USA too.
What you know as “Street Corn” here is Esquites in Mexico. The main ingredient in Esquites is white corn. Then crema, mayo, crumbled cheese, dried ground chili and lime juice top the corn. You can buy also your Esquites on the cob. In that case they are called Elotes. The same fixings are lavishly slathered on the cob.
Take your cornbread to a whole new level. Bring together the best of two worlds in just one baking dish with this Esquite (Street Corn) Pudding. You and your family will absolutely love it. Pinky promise!
We have shared with you Esquites recipes before, like this one right here: Foil Packet Mexican Street Corn. It is delicious, so easy to make and ready in a jiffy!
So chop, chop! Let’s get cracking, people!
Esquite (Street Corn) Pudding
Ingredients
- For the pudding:
- 2 units pickled Jalapenos seeded, deveined and chopped. Wear gloves to trim them.
- 1 – 8.5 oz. box cornbread mix
- 1 – 14.75 oz. can creamed corn undrained
- 1 – 15 oz. can white corn drained
- 1 stick unsalted butter melted
- pinch salt
- 1 tbsp granulated sugar
- 2 units eggs lightly beaten
- 1 cup Mexican or sour cream
- 4 tbsp milk 1/4 cup
- For garnish:
- 2 -3 tbsp mayonnaise
- 2 -3 tbsp Mexican or sour cream
- 1/2 cup Queso fresco crumbled
- ground Piquin chili pepper seasoning with lime to taste, commercialized under the names "Valentina" or "Tajin". You can find it at the grocery store, in the International/Latin food aisle, or also where the produce is.
Instructions
- Preheat oven to 350 F.
- Grease with butter a square 8" x 8" baking dish.
- In a large bowl, mix all the pudding ingredients, just until combined, without overmixing. Pour the batter into greased baking dish.
- Bake for 65 – 70 minutes, until golden brown. The center should be set.
- Cool down for 15 – 20 minutes. In a small bowl stir together the mayonnaise and Mexican or sour cream. Drizzle it or pipe it on top of the pudding and then garnish with crumbled queso fresco and the ground Piquin chili and lime seasoning, to taste. Serve warm and enjoy!
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