Sweet Corn Pudding

After a dear friend forwarded along this recipe for Corn Pudding from the New York Times, I think because she knows how obsessed I am with Mexican Corn or Elote. After trying to make the corn, myself, I am putting this in my archives. The corn was tangy from the acidity of the lime and very refreshing for summer.

Adapted from The New York Times

Yield 3 servings

Time 40 minutes

  • 8 ears of corn, husked
  • 1 tablespoon butter
  • Salt
  • Cayenne pepper
  • Half a lime
1. Preheat oven to 350 degrees.
2. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
3. Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
4. Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper, and a squeeze of lime juice. Mix well.

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