Mexican Corn (Elote) Pudding with Verde Salsa



Mexican Corn (Elote) Pudding with Verde Salsa is similar to a Souffle or Quiche dish. Mexican Corn (Elote) Pudding is delicious served alone or with the Salsa.  Wonderful as the main entrée or a side dish for Brunch, Lunch, or Dinner, with a salad, grilled meats or fish or your favorite dish. The Salsa Verde (in Mexico the word salsa means sauce) Is excellent and very different. For those of you who are nervous about “salsa” being spicy hot, this salsa is not but if you want you can add a Serrano chilies to heat things up if you like. Elote is corn that is not as sweet as the corn commonly sold in the U.S. but is best for this dish if you can get it.


Mexican Corn Pudding with Verde Salsa

Mexican Corn Pudding with Verde Salsa is a wonderful dish that can be the main entree or a side dish. Great for Thanksgiving Dinner!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 799 kcal
Author Laurie


Corn Pudding

  • 2-3 Tbsp Parmesan cheese
  • 1 tsp butter to grease the dish
  • 8 cups corn or elote (Mexican corn) about 6-7 ears of corn
  • 1 cup milk
  • 6 eggs separated, room temperature
  • 6 Tbsp butter soft
  • 1/2 cup onion chopped
  • 3/4 cup flour or masa
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 1/2 cups Chihuahua cheese or Monterey Jack or Cheddar Cheese
  • 1 poblano chile roasted, peeled and cut into 1/4 " strips
  • 1/2 red bell pepper roasted, peeled and cut into 1/4 " strips


  • 4 cups water
  • 1 poblano chile roasted, peeled and cut into 1/4 " strips
  • 1 red bell pepper roasted, peeled and cut into 1/4 " strips
  • 1 cups spinach
  • 1/4 cup onion chopped
  • 1/4 cup cilantro
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1/4 cup butter
  • 3 Tbsp flour
  • 1 cup milk
  • 1 tsp bouillion chicken or vegetable
  • 1 tsp Maggi Seasoning *optional- Maggi is Mexican seasoning liquid
  • 1/4 cup sugar


Corn Pudding

  1. Preheat oven to 375 degrees. Butter the sides of your baking dish or ramekin then sprinkle the surface with Parmesan cheese. This adds extra good flavor and helps the pudding rise. Set aside the dish.
  2. You have a choice in your baking method for this dish. The dry oven method is the regular baking method and the bain marie (ban mah-REE) method which is the fancy term for a hot water bath. The hot water evenly distributes heat around the pudding, so that you end up with a soft, never dry and thoroughly cooked pudding. This method you need to add about 10 to 15 minutes to the total cooking time.
  3. For the bain marie method you will need two pans—one large and one small. For the small pan, glass or porcelain is best. The larger pan, ideally a roasting dish, should have high sides. The small pan should fit, with a 1/2- to 1-inch gap around it. If you use ramekins nestle fairly close and line the larger pan dish with a clean kitchen towel on the bottom. This keeps the ramekins from slipping once you pour in the water.
  4. Add the chopped onion to the skillet with 1 tablespoon butter and cook until onion is fragrant and translucent (but not browned). Remove from heat and set aside.
  5. In a food processor puree the corn with only enough milk ( a little bit at a time) to make a smooth thick puree, not to exceed 1 cup milk, and add the onion and remaining butter. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder, fold into corn mixture.
  6. Whisk the egg whites to soft peaks, (don't overwhisk the egg whites). Lighten the pudding base by mixing in 1/4/-1/3 of the whipped egg whites into the custard base before gently folding in the remaining egg whites, so as to reduce egg white deflation as much as possible, into corn mixture, alternating with the shredded cheese. Mix only until the point where the streaks of white disappear. Spoon into the prepared baking dish or ramekin, filling 3/4 full. Level off the top of the pudding with a knife. Run your finger around the top edge of the mixture to help it rise and make a finished look. Garnish with strips of chile and red bell pepper.
  7. Set up your dishes for the bain marie, the larger with the smaller inside. Use a tea kettle to heat your water, the spout makes pouring water much easier, reducing the likelihood of splashing. Arranged the dishes in the oven, carefully pour the water into the larger dish and around the sides of the smaller one. The water just needs to come halfway—not all the way—up the sides of the smaller dish. If there’s too much water, it can splash into the custards and ruin them. If there’s too little, they won’t cook properly. Check on the water level as the custard cooks, making sure that it stays high enough. If it starts to evaporate too quickly, just pour in more hot tap water using a kettle (or a glass measuring cup with a spout). *If you pull out the oven rack and filling the dish with water right there, you avoid the danger spills.
  8. BaKe in the center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean the top will be golden brown, 30 to 40 minutes, 20 to 25 minutes for the ramekin. Once your pudding is cooked, just remove the smaller pan from the oven. Set it on a rack to cool, turn your oven off, and wait a bit. Once the oven is cool, remove the pan of water. It will still be warm, but it shouldn’t splash or spill and be as dangerous. Remove from oven and let cool for 10 minutes before cutting. Casserole will firm up and deflate slightly as it cools. Cut into squares. Serve warm or at room temperature. Serve with the sauce.
  9. Top with sauce. *Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. Monterey Jack is a good substitute


  1. Bring 4 cups of water to a boil in a large sauce pan. Add remaining ingredients and boil until vegetables are tender;, about 10 minutes. Discard bay leaves. Drain, reserving ½ cup cooking liquid. Transfer vegetables and reserved cooking liquid to blender. Blend mixture.
  2. *You can make the pudding ahead of time and bake it off when you're ready. This is a great party or holiday dinner tip. Prepare the day before, cover and refrigerate them and take them to room temperature before you bake them off. It can be refrigerated for up 2 to 3 days.

Recipe Notes

These are a few of the items you will find in the CookingTodayStore. Click on the item below for more information.

HIC Ramekins, Fine White Porcelain Souffle, 3.5-Inch, 6-Ounce Capacity, Set of 6      Corelle Square Round 1-1/2-Quart Serving Bowl      VAPSINT New Arrival Flex 4 Pieces Heat Resistant Silicone Spatula Set,Mixer Colors Cooking Silicone Spatula Set     Bamboo Placemats Set of 4 - Everyday Use, Easy to Clean, High Quality Natural Bamboo With Black Border
Nutrition Facts
Mexican Corn Pudding with Verde Salsa
Amount Per Serving
Calories 799 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 17g 85%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 275mg 92%
Sodium 838mg 35%
Potassium 1459mg 42%
Total Carbohydrates 115g 38%
Dietary Fiber 12g 48%
Sugars 34g
Protein 26g 52%
Vitamin A 150%
Vitamin C 72%
Calcium 27%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

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