Mexican Corn Pudding

Name: Mexican Corn Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g corn kernels (about 6 ears); 200g cream cheese, softened; 3 eggs; 100g caster sugar; 60g butter, melted; 1 tsp baking powder; 1 jalapeño, finely diced; 1 tsp salt

A sweet baked corn pudding, blending cream cheese and jalapeño into a rich, comforting Yucatan-style dish.

Total time

60 min

Prep

15 min

Cook

45 min

Difficulty

easy

Cuisine

Mexican

vegetarian

Ingredients

600gcorn kernels (about 6 ears)

200gcream cheese, softened

3eggs

100gcaster sugar

60gbutter, melted

1 tspbaking powder

1jalapeño, finely diced

1 tspsalt

Instructions

Blend corn until smooth.

Beat cream cheese, eggs and sugar until smooth.

Combine corn, cream cheese mixture, melted butter, baking powder, jalapeño and salt.

Pour into a greased baking dish.

Bake at 175°C for 40–45 minutes until golden and set.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

431

Protein

7.9g

Fat

32.7g

Carbs

27.8g

Fiber

0.1g

Sodium

811mg

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