The texture of this savory pudding is similar to that of ricotta. It has a slight bite of heat and the corn adds a subtle sweetness.
Technique tip: Don’t skip the water bath when making this corn pudding: Cooking the custard without a water bath will make it rubbery instead of moist and the pudding will have a tendency to crack.
Swap option: Use Gouda cheese instead of Monterey Jack and queso fresco instead of Cotija.
- 1 batch cornbread from packaged mix, such as Jiffy
- 3 tablespoons unsalted butter, softened
- 1/2 cup finely diced yellow onion
- 1 teaspoon thyme leaves, divided
- 1 cup fresh corn, cut off the cob (about 2 medium ears)
- 3/4 cup whole milk
- 1 extra large egg
- 2 extra large egg yolks
- 1¾ cups heavy cream
- 1 pinch cayenne pepper
- 1 cup grated Monterey Jack cheese
- 1/4 cup canned green chiles
- 1/3 cup crumbled Cotija cheese
- 2 tablespoons cilantro
- 1 tablespoon extra virgin olive oil
- 1/2 lime, juiced
- Kosher salt and freshly ground black pepper
1. Cook cornbread according to package directions. After cooking, adjust oven temperature to 350° F.
2. Heat a small sauté pan over medium-high heat for 1 minute. Add 2 tablespoons butter and when it foams, add the onion and 1/2 teaspoon thyme….