Elotes Corn Pudding Recipes

ELOTES CORN PUDDING

Elotes Corn Pudding image

Provided by Food Network

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, melted, plus an additional 1 tablespoon for greasing pan
One 2-pound bag frozen corn, thawed
4 large eggs
1 cup mayonnaise
Zest and juice of 3 limes
1 teaspoon chipotle pepper flakes or cayenne pepper
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 1/2 cups Cojita (or Parmesan if not available)
1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon ground pepper
2/3 cup chopped fresh cilantro
1 bag microwave buttered popcorn
1 tablespoon Tajin spice

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch casserole dish with softened butter or cooking spray and set aside.
Put corn, eggs, mayonnaise, butter, lime zest and juice, chipotle flakes, granulated sugar, brown sugar and 1 cup Cojita in the bowl of a food processor. Pulse in short bursts to break up the corn, about 1 minute, then process for 3 full minutes, stopping occasionally to scrape down the sides of the bowl with a silicone spatula. Add the flour, baking powder, salt, pepper and half the cilantro and again pulse in short bursts until just combined. Pour into the casserole dish, using the spatula to smooth, and bake uncovered until the pudding is barely set and a bit jiggly in the center, 40 to 45 minutes.
Just before the 40 minute mark, microwave the popcorn according to package directions, then empty the bag into a large bowl. Add the Tajin spice, remaining cilantro and 1/4 cup Cojita. Stir with a heavy wooden spoon or potato masher, roughly crushing the popcorn.
Top the pudding with the crushed popcorn, gently pressing it into the top with your hands (you may not use it all, depending on how thick of a popcorn crust you want). Sprinkle with the remaining 1/4 cup Cojita and return to the oven, 10 minutes more. Allow to rest for 10 to 15 minutes before serving.

CORN IN A CUP (ELOTE EN VASO)

Corn in a Cup (Elote en Vaso) image

This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of elote en vaso steps into high gear. Now anytime I crave this I whip it up at home, except I make it fancy by serving it in a pretty glass instead of the traditional Styrofoam® cup. No matter how you serve it the taste is sweet, crunchy, fiery, and juicy. This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!

Provided by Muy Bueno

Categories Appetizers and Snacks Cheese

Time 20m

Yield 10

Number Of Ingredients 9

Ingredients

10 ears corn, shucked and kernels removed
1 ¼ cups butter
2 ½ cups lime juice
2 ½ cups crema Mexicana (Mexican cream)
1 teaspoon chili powder, or to taste
salt to taste
1 ¼ cups crumbled cotija cheese
1 dash hot pepper sauce (such as Valentina®), or to taste
10 wedges fresh lime

Steps:

Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 25.8 g, Cholesterol 159.8 mg, Fat 51.5 g, Fiber 2.9 g, Protein 9 g, SaturatedFat 32.1 g, Sodium 406.1 mg, Sugar 6.1 g

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