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Mexican Corn Pudding

Sana Tungekar
15 minutes
Prep Time
45 minutes
Cook Time
4 People
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Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Mexican
  • Pressure Cook
  • Blending
  • Baking
  • Boiling
  • Dessert

Ingredients Serving: 4

  1. 1 packet fresh sweet corn frozen or 3 fresh corn cobs
  2. 3 eggs
  3. 2 tbsp butter
  4. 1 cup milk
  5. 8 to 10 tbsp sugar
  6. 1 tbsp thick cream
  7. 3 to 4 tbsp bread crumbs
  8. A pinch of salt
  9. Few drops of lemon
  10. 1 cup thick fresh cream to garnish


  1. Pressure cook the corn in water with a pinch of salt for 10-15 minutes. (Reduce flame after one whistle).
  2. Separate the egg yolks and strain the corn and put in a mixer.
  3. Add in the egg yolks, butter and cream to the corn and blend to a paste. Keep aside.
  4. Mix sugar, milk and pinch of salt. Add this mix to corn mixture blend well again.
  5. Beat the egg whites with a few lemon drops to get stiff peaks. Fold these egg whites into corn mixture.
  6. Take a butter greased baking tray and transfer the mix. Sprinkle breadcrumbs all over.
  7. Bake this in preheated hot oven for 40 minutes on 180 degree centigrade.
  8. Spread thick cream over this and serve hot or cold.

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BetterButter Editorial
BetterButter Editorial   Nov-14-2016

Hi Sana, your image has been removed as it does not meet the quality standard i.e. it is hazy and out of focus. We kindly request you to upload a clear image of this recipe at the earliest.

Asha Sharma
Asha Sharma   Aug-23-2016

Corn Puddings sounds lovely :)

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