Pudin de Elote - Mexican Corn Pudding

Recipe Author Lithuanian in the USA

Pudin de Elote - Mexican Corn Pudding
I swear I really like making new, never yet tried cakes, desserts and other sweets. Every single time after preparing a new dessert, it iss always interesting what the taste and the texture will be, and whether it is worth to be made the second time. And, I have to mention, the more interesting the recipe and ingredients are, the bigger my desire is to know what will be the result (or if it can be eaten at all after all the time spent). 

For this mexican corn pudding, called pudin de elote, originally I had very big doubts, in first place, whether it will be tasty, and the second, is it even worth to bake and spend time on this new experiment. However, the result exceeded all my expectations! The pudding came out to be very soft but firm enough, and it just melted in m mouth. I assure you will completely forget that the pudding is made from corns, as you barely can taste them (people who don't know how it's made would never guess). Once again, I want to say a big thanks to Mexican cuisine for inventing of such a fantastic treat! Gracias! 🙂

So, if you want to impress family or guests with new desserts, just make ths corn pudding. I promise you won't have a single regret in the end.

Ingredients

    • corn ears: 3
    • sweet condensed milk: 379 grams
    • evaporated milk: 345 mililiters
    • margarine for baking (at room temperature): 110 grams
    • eggs: 4
    • cream cheese (at room temperature): 110 grams (Philadelphia, or similar)
    • granulated sugar: 50 grams
    • baking powder: 0,5 tbsp.
    • vanilla extract: 1,5 tsp. (can be replaced by vanilla sugar)
    • salt: 1/5 tsp.
    • flour: 1,5 tbsp. (will be used for baking form)

    Recipe Directions

  1. 1. Using a knife I cut the corn kernels from the corn ears.
  2. 2. I preheated the oven to 180 Celsius (356° Fahrenheit).
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  4. 3. I put corn kernels, cream cheese, 90 grams of margarine, eggs in a blender, poured in evaporated milk, condensed milk, vanilla extract and blended (approximately 1-2 minutes) until I got a homogeneous mass. Then poured the batter in the bowl.
  5. 4. In another bowl I mixed together sugar, baking powder and salt. Then whisked into the corn batter. Whisked well batter that dry ingredients would combine with the corn mass.
  6. 5. Greased well the baking form with the remaining 20 grams of margarine and sprinkled with flour, that it would cover the entire surface of the baking form. Poured the batter into the baking form and baked in a preheated oven for 50-60 minutes. Whether the pudding is already done - you check with a wooden toothpick - if the toothpick is clean when you pierce in - then your pudding is finished, if not, then bake for a little longer.
  7. 6. When the pudding is done, I have taken it out from the oven and lft to cool. Then, with a rubber spatula or knife I carefully went around the pudding edges. I just putted a big plate on the baking form, carefully fliped over the pudding, beat the bottom of the pudding a bit, that pudding would really unstuck and carefully take off the baking form. Enjoy your perfect dessert!!! 🙂
  8. pudin de elote - mexican corn pudding recipe
  9. 7. Note: If you can’t wait until the pudding will cool down, then remove it from the baking form even when it’s still warm, but the pudding will be very soft, so remove it very carefully.
  10. 8. Note: For the baking, you can use any other favorite baking form or bake in individual, small baking forms.
  11. 9. Note: If you do not like really sweet puddings, then don’t add extra sugar, it will be enough from the sweet condensed milk.
  12. 10. Note: You can use frozen corn kernels as well.
Pudin de Elote - Mexican Corn Pudding
Pudin de Elote - Mexican Corn Pudding
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