2 large ears corn, or 1 can of corn kernels, drained
4 tablespoons butter, melted, plus more for the pan
¾ cup heavy cream (180 mL)
2 tablespoons cornstarch
2 cups shredded cheddar cheese (200 g)
15 oz cream-style corn (425 g), 2 cans
6 eggs
kosher salt
Nutrition Info
Calories 332
Fat 24g
Carbs 19g
Fiber 1g
Sugar 3g
Protein 12g
How to Make It
1. Step
Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
2. Step
Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
3. Step
In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
4. Step
Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
5. Step
Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
