Mexican Street Corn Pudding | A Corn Pudding Recipe | Mantitlement (2024)

Mexican Street Corn Pudding is made with roasted corn, green chiles and cheddar cheese! A flavorful side dish that will turn any dinner into a fiesta!

A Festive Side Dish Recipe For Parties Or Holidays

It’s also the perfect side dish to a steak, grilled chicken or fish.

I mean you’ve got your corn for the vegetable. You’re cheese and milk for your dairy and some eggs for protein. It’s like a complete meal really. And it’s pretty crazy how good it tastes.

Corn on the cob in the summer is good enough all on it’s own – we use it in main dishes and side dishes… Or you can get crazy and make a Mexican Street Corn recipe, which I haven’t tried yet but definitelyis on the list.

This Mexican Street Corn Pudding has all the flavors that you’re looking for in Mexican Street Corn – sweetness from the corn, heat from the cayenne pepper and all the cheese.

Because it’s baked in a casserole, or in this case individual ramekins, you can add a lot more cheese than you could attempt to get on a corn cob. You just know half of those toppings are falling off onto the plate.

This way you get all the toppings in every bite.

How To Make Mexican Street Corn Pudding

Start off by roasting your corn with a few seasonings. You can use fresh corn, cut off the cob or frozen corn, whatever you have on hand.

I made it easy by using taco seasoning and then just added salt and cumin. I know, cumin is in taco seasoning but in my opinion not enough. Get it in the oven and roast for 30 minutes.

Now get that roasted corn into a bowl with a couple of eggs, cheddar cheese, both milk and cream and chopped green chiles.

Stir it all together and pourinto casserole dish or ramekins like these if you have them.

When they come out I like to top them with queso frescocheese, more roasted corn and a few more chiles.

I have a board on Pinterest that’s called “Vegetables that won’t taste like Vegetables” – this Mexican Street Corn Pudding totally goes on that board!

One bit of this and you’ll be sold, I promise you. You can switch up the toppings too, maybe add some jalapeño peppers instead of the chiles (or in addition to the chiles) and you can definitely add some chopped cilantro on top.

It’s easy. It’s delicious. It’s show stopping. This side dish will totally take over the whole meal, guaranteed!

Looking For More Side Dishes?

• Restaurant Quality Spanish Rice
• 15 Minute Creamed Corn with Bacon
• Oven Roasted Corn on the Cob
• Italian Street Corn

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