Miguel's Budin de Elote

aka Corn Pudding

8 servings

This delicate souffle-like dish is the Mexican counterpart to the spoon bread of the American south. It is an excellent accompaniment to grilled meats.


2 pounds frozen corn kernels, thawed
Whole milk as needed (no more than 1 cup)
6 eggs, separated
1/2 cup sugar
6 Tbsp. butter, softened
3/4 cup all-purpose flour
1 tsp sea salt
1 tsp baking powder
1 cup (4 ources) shredded Chihuahua, Monterey Jack or cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-in strips
Half of a red bell pepper, cut into thin strips


Preheat oven to 350 degrees.
Lightly grease a 13-by-9-inch baking dish and set aside.

In a bowl, combine flour, salt and baking powder and set aside
In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree
With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
Add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes.
Add butter and process until smooth.
Transfer mixture to a large bowl and fold flour into corn mixture.
Using an electric mixer, beat the egg whites in a clean bowl until soft peaks form.
Fold the egg whites into the corn mixture alternating with shredded cheese

Pour into the prepared baking dish and garnish with the strips of chile and red bell pepper
Bake in a preheated oven for 45 minutes, or until golden brown.
Serve warm or at room temperature.

Fonda San Miguel, Thirty Years of Food and Art by Miguel Ravago and Tom Gilliland