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Mexican · Side
Budín de Elote
A soft, souffle-like corn pudding: fresh kernels puréed with milk, enriched with creamed butter and eggs and baked on a preheated tray. Serve it with tomato sauce or salted crème fraîche alongside meat or chicken.
- YieldServes 4 to 5 from a 1-litre baking dish
- Hands-on30 min
- Total1 h 2 min
- Difficulty
Ingredients
For the dish
- 1 tbspunsalted butter, for greasing
- 2 tbsptoasted fine breadcrumbs, approximately
For the budín
- 2 cupscorn kernels, from starchy field corn or ears picked a few days earlier (about 300 g)
- 120 mlwhole milk
- 5 tbspunsalted butter, softened
- 3eggs
- 1 tspsugar
- 1 tspsea salt, or to taste
To serve
- 1 cupcooked tomato sauce (salsa de jitomate), warmoptional
- ¾ cupcrème fraîche, beaten with a little sea salt and freshly ground pepperoptional
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