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Cheesy Green Chili Corn Pudding – vegetarian recipe
Stav Kogan

Cheesy Green Chili Corn Pudding

The ultimate comfort food, this Cheesy Green Chili Corn Pudding balances sweet corn with savory sharp cheddar and a gentle warmth from green chilis. It's a creamy, custardy, from-scratch casserole perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 2 large eggs
  • 3 tablespoons (45 ml) (28 grams / 0.99 oz) all-purpose flour
  • ½ cup (120 ml / 4.1 fl oz) heavy cream
  • 1 cup (240 ml) whole milk
  • ½ teaspoon (3 grams / 0.11 oz) salt
  • ¼ teaspoon (1 gram / 0.04 oz) white pepper
  • 1 tablespoon (15 ml) (12 grams / 0.42 oz) granulated sugar
  • 1½ cups / 250 grams (8.8 oz) fresh corn kernels, from about 3 ears
  • 3 tablespoons (45 ml) (42 grams / 1.48 oz) unsalted butter, melted, plus more for the dish
  • 3 ounces (85 grams / 3 oz) sharp Cheddar cheese, grated
  • ¼ cup (40 grams / 1.41 oz) finely chopped mild green chilis
  • For the best flavor and texture, use fresh corn right off the cob. In a pinch, frozen corn kernels will work; just be sure to thaw them completely and pat them dry before using.
  • Feel free to experiment with the cheese. A mix of Monterey Jack and Cheddar adds extra meltiness, or try a bit of smoked Gouda for a deeper, smokier flavor.

Method
 

  1. Preheat your oven to 350°F / 175°C. Generously butter a medium-sized, 1. 5-quart casserole dish.
  2. In a large bowl, whisk the eggs and flour together until a smooth, lump-free paste forms.
  3. Gradually whisk in the heavy cream and milk until fully combined.
  4. Stir in the salt, white pepper, and sugar.
  5. Fold in the fresh corn kernels, melted butter, grated Cheddar cheese, and chopped green chilis.
  6. Stir until everything is evenly distributed.
  7. Pour the corn mixture into your prepared casserole dish. Create a water bath by placing the casserole dish inside a larger roasting pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the casserole dish.
  8. Carefully transfer the pan to the preheated oven.
  9. Bake for 50 to 55 minutes, or until the pudding is set, slightly puffed, and golden brown on top. The center should be just barely set when gently shaken.
  10. Remove the roasting pan from the oven. Carefully lift the casserole dish out of the water bath and let it rest for 5-10 minutes before serving hot.
  11. Don't skip the water bath! It's essential for creating a gentle, even heat that results in a creamy, custardy texture and prevents the pudding from cracking or becoming rubbery.
  12. Adjust the heat to your liking. Use mild canned green chilis for a gentle warmth, or swap in finely chopped jalapeños (with or without seeds) for a spicier kick.

Nutrition

Calories: 285kcalCarbohydrates: 20gProtein: 10gFat: 19g

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