Corn Pudding

55 minutes

Corn Pudding with a Southwest twist! This recipe combines the classic flavors of corn pudding with jalapeños, poblano peppers, fresh cilantro, and Mexican cheeses for a delicious side dish you’ll want to make again and again!

Corn Pudding (also known as corn casserole) is one of those classic recipes I had never even tried. I know, I know… how is it possible that I got this far in life never even having tasted such deliciousness!??

Well… I’m making up for it now with THIS. The BEST Corn Pudding you’ve ever tasted!

This is not just your basic recipe… it’s packed with delicious Southwest flavors from jalapeños, poblanos, chili lime seasoning, cilantro, and a blend of Mexican cheeses. It’s creamy and satisfying and even slightly addictive… and it makes the perfect side dish for so many meals.

Pair it with chicken, ribs, or anything from the grill. Pair it with a fresh summer soup or salad. No matter how you serve it, you’re going to love it. Guaranteed.

Ingredients

This recipe calls for 8 ears of fresh corn. If you’re able to use fresh corn, I would highly recommend doing so, as it will yield the best flavor. If not, no worries… either frozen or canned corn will work as a substitute. *If using frozen corn, increase the sauté time until corn is tender.

I also chose to use half & half for extra creaminess, but you can substitute whole milk or any type of milk in its place.

Finally, I used a pre-shredded Mexican cheese blend, but you could substitute any of the following: Monterey Jack, Cheddar Jack, or Chihuahua cheese.

• 2 Tablespoons olive oil
• 6 cups corn kernels (8 ears of corn)
• 1 poblano chile, diced
• 3 Tablespoons all purpose flour
• 2 Tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons chili lime seasoning
• 6 large eggs
• 2 cups half and half or whole milk
• 1/2 cup salted butter, cut into pieces
• 2 fresh jalapeños, minced
• 8 oz. shredded Mexican cheese
• 1/4 cup fresh minced cilantro

Instructions

Although the ingredient list might look daunting, the actual recipe is quite easy to prepare. Simply sauté the corn and poblanos, combine the wet and dry ingredients separately, and mix it all together. It should be oven-ready in 15 minutes or less!

Cook the corn & poblanos – Heat olive oil in a large skillet over medium-high heat. Add corn and diced poblano and sauté, stirring regularly, for 5 minutes. Add the butter and stir until melted. Remove from heat to cool.

Combine dry ingredients – In a small mixing bowl, combine flour, sugar, baking powder, salt, and chili lime seasoning.

Combine wet ingredients – In a medium mixing bowl, combine eggs and half and half.

Mix ingredients together – In a large bowl, combine corn & poblanos, dry ingredients, and wet ingredients. Fold in cheese, minced jalapeños, and cilantro.

Bake – Transfer mixture from mixing bowl to a greased 9×13 inch baking dish. Bake at 350° for 40 minutes, until golden brown and slightly jiggly in the center.

Recipe variations

Looking for some fun ways to tweak this recipe? Here are some of our favorites! If you have other ideas, I’d love to hear about them in the comments!

• Add 1 pound cooked, crumbled bacon
• Add 1 can diced tomatoes, drained
• Add 1/2 teaspoon cayenne pepper for an extra spicy kick
• Add 1 can black beans, rinsed and drained
• Substitute frozen corn for fresh
• Add 1 red pepper, diced, to the corn & poblano mixture
• Omit the peppers, cilantro, and chili lime seasoning and substitute any type of cheese for a more traditional corn casserole

Storing & reheating

Leftovers should be stored, covered, in the refrigerator for up to 5 days. Reheat in an oven-safe dish at 350° until warmed through (time will be dependent on size, but approximately 15-20 minutes).

Related recipes

We love using fresh corn as often as we can. Here are some of our other favorite ways to use it:

• Creamed Corn
• Corn Fritters
• Corn Chowder
• Fresh Corn Salad
• Caprese Corn Salad
• Mexican Street Corn Quinoa
• Corn Salsa
• Bacon Cheddar Ranch Corn Dip

Corn Pudding

Yield: 16

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Corn Pudding with a Southwest twist! This recipe combines the classic flavors of corn pudding with jalapeños, poblano peppers, fresh cilantro, and Mexican cheeses for a delicious side dish you'll want to make again and again!

Print

Ingredients

• 2 Tablespoons olive oil
• 6 cups corn kernels (8 ears of corn)
• 1 poblano chile, diced
• 3 Tablespoons all purpose flour
• 2 Tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons chili lime seasoning
• 6 large eggs
• 2 cups half and half or whole milk
• 1/2 cup salted butter, melted & cooled
• 2 fresh jalapeños, minced
• 8 oz. shredded Mexican cheese
• 1/4 cup fresh minced cilantro

Instructions

1. Preheat oven to 350° F.
2. Heat olive oil in a large skillet over medium-high heat. Add corn and diced poblano and saute, stirring regularly, for 5 minutes. Remove from heat to cool.
3. In a small mixing bowl, combine flour, sugar, baking powder, salt, and chili lime seasoning.
4. In a medium mixing bowl, combine eggs, half & half, and melted butter.
5. In a large bowl, combine corn & poblanos, dry ingredients, and wet ingredients. Fold in cheese, minced jalapeños, and cilantro.
6. Transfer mixture from mixing bowl to a greased 9x13 inch baking dish. Bake at 350° for 40 minutes, until golden brown and slightly jiggly in the center.

Notes

Recipe variations:

• Add 1 pound cooked, crumbled bacon
• Add 1 can diced tomatoes, drained
• Add 1/2 teaspoon cayenne pepper for an extra spicy kick
• Add 1 can black beans, rinsed and drained
• Substitute frozen corn for fresh
• Add 1 red pepper, diced, to the corn & poblano mixture
• Omit the peppers, cilantro, and chili lime seasoning and substitute any type of cheese for a more traditional corn casserole

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 111mgSodium: 366mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 9g