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!