Corn and Serrano Pudding | Recipes

Unlike the bready corn pudding you might be used to, this lighter version, studded with a generous amount of sweet corn, is more similar to a custard. Eggs and yogurt make a simple base, giving you a creamier result (and a gluten-free alternative). This recipe also has a spicy kick from a minced serrano pepper — it may remind you of Mexican street corn (elote asado). To round it out, there is fresh cilantro, a bit of punchy lime zest and salty feta. This dish is best if you can get your hands on some fresh corn, but frozen will also suffice.

Active time: 15 minutes | Total time: 90 minutes

Corn and Serrano Pudding

Ingredients

• Cooking spray
• 5 large eggs
• 1 cup (250g) plain reduced-fat Greek yogurt
• 1/4 cup (80g) agave syrup or honey
• 1 tsp (2g) grated lime zest
• 3 1/2 cups (600g) corn kernels (about 5 ears) or one 32 oz. (900g) bag frozen corn kernels
• 3/4 cup (115g) reduced-fat feta cheese
• 1/2 cup (7g) cilantro leaves, chopped
• 1 small serrano pepper, minced (see note below)
• 1 tsp salt
• 1/2 tsp ground black pepper

Directions

Preheat the oven to 350°F (177°C) and coat a 2-quart baking dish with cooking spray. In a large bowl, whisk together the eggs, yogurt, agave, and lime zest until smooth. Fold in the corn (thawed and patted dry if using frozen), cheese, cilantro, serrano pepper, salt, and black pepper until well combined. Scrape the mixture into the prepared baking dish and smooth the top.