Mexican cuisine · Vegetable Dishes

Budín de Elote Salado

A savory corn pudding with roasted poblano strips and cheese, baked in the oven into a light, fluffy dish.

Ingredients · for 6 servings

• 700 g corn kernels
• 3 poblano chiles
• 200 g queso fresco (or mild feta)
• 150 g grated young gouda
• 4 eggs
• 100 g soft butter
• 80 g corn flour
• 200 ml crema (or sour cream)
• 1 tsp baking powder
• Salt, pepper

Instructions

1. Char the poblano chiles over an open flame for 8–10 min. until blackened all over, sweat covered for 10 min., then peel, seed and cut into narrow strips.
2. Coarsely blend 500 g of the corn with the crema so visible kernel pieces remain – this gives the pudding some bite.
3. Beat the soft butter with a hand mixer for 3 min. until pale and fluffy, stir in the eggs one at a time and gradually work in the corn puree.
4. Mix the corn flour with the baking powder and 1 tsp salt, sift into the batter and gently fold in together with the remaining whole corn, the poblano strips, the crumbled queso fresco and half the gouda.
5. Pour the batter into a buttered baking dish of about 24 cm, smooth the top, sprinkle with the remaining gouda and bake in a preheated oven at 180 °C top/bottom heat for 45–50 min. until the surface is golden and a wooden skewer comes out clean.
6. Let the budín rest for 10 min. in the dish, cut into squares and serve warm as a main course or side dish.