Sweet and Spicy Corn Pudding

Vegetarian
Gluten Free
Health score
2%
Sweet and Spicy Corn Pudding
60 min.
6
324kcal

Suggestions


Are you ready to elevate your side dish game with a delightful twist? Introducing our Sweet and Spicy Corn Pudding—an irresistible vegetarian and gluten-free creation that will leave your taste buds dancing with joy! This dish captures the essence of summer with fresh corn kernels, combining their sweet flavor with a kick of spice and zesty seasonings.

Imagine diving into a creamy, rich pudding that’s perfectly baked to golden perfection. With every spoonful, you’ll experience the satisfying contrast of textures, from the tender corn to the velvety custard enriched by eggs and half-and-half. The unique blend of freshly ground black pepper and chili powder provides just enough heat to intrigue your palate, while fresh cilantro adds a touch of brightness—making this the ideal accompaniment to any meal.

Whether you're serving it at a family gathering, at a cozy dinner with friends, or as part of a festive celebration, this Sweet and Spicy Corn Pudding is sure to impress. It’s not only a delicious addition to your table but also packed with vibrant flavors and comforting ingredients. Best of all, it’s ready in just 60 minutes, making it a convenient choice for busy cooks. Get ready to delight your guests and create lasting memories with this scrumptious dish!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 0.5 teaspoon chili powder 
  • cup corn kernels ( 6 ears corn)
  • large eggs 
  • tablespoon cilantro leaves fresh chopped
  • 1.5 cup half-and-half 
  •  onion chopped
  • cup queso fresco cheese crumbled
  • tablespoon salt 
  • tablespoon butter unsalted

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • roasting pan
  • casserole dish

Directions

  1. Preheat oven to 375 degrees F. Lightly utter an 8-cup gratin or shallow casserole dish. In a large saute pan, melt the remaining butter over medium heat just until foaming.
  2. Add the onion and saute until translucent, about 5 minutes.
  3. Add the bell pepper, scallions, and jalapeno and saute for 2 minutes.
  4. Add the corn and saute an additional 2 minutes more.
  5. Remove from heat and set aside.In a large bowl, whisk together the eggs and half-and-half. Stir in cilantro, salt, pepper, chili powder, and ½ cup cheese, then the cooked corn mixture.
  6. Pour into the prepared dish.
  7. Sprinkle the top with the remaining cheese.
  8. Place the gratin dish in a large roasting pan and fill the pan with boiling water to reach halfway up the sides of the dish.
  9. Bake the pudding for 40 minutes, until a knife inserted in the center comes out clean.
  10. Serve warm.

Nutrition Facts

Calories324kcal
Protein13.67%
Fat61.56%
Carbs24.77%

Properties

Glycemic Index
15.17
Glycemic Load
0.4
Inflammation Score
-6
Nutrition Score
10.331739145776%

Flavonoids

Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
3.79mg

Nutrients percent of daily need

Calories:324.23kcal
16.21%
Fat:23.13g
35.58%
Saturated Fat:12.73g
79.59%
Carbohydrates:20.93g
6.98%
Net Carbohydrates:18.33g
6.67%
Sugar:8.71g
9.68%
Cholesterol:148.27mg
49.42%
Sodium:1616.57mg
70.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.55g
23.1%
Phosphorus:243.94mg
24.39%
Vitamin B2:0.37mg
22.02%
Selenium:14.42µg
20.6%
Calcium:205.66mg
20.57%
Vitamin A:855.19IU
17.1%
Folate:59.36µg
14.84%
Vitamin B12:0.69µg
11.58%
Vitamin B5:1.06mg
10.56%
Fiber:2.6g
10.41%
Zinc:1.49mg
9.9%
Manganese:0.19mg
9.34%
Potassium:320.32mg
9.15%
Vitamin D:1.19µg
7.93%
Vitamin B6:0.16mg
7.76%
Magnesium:30.76mg
7.69%
Vitamin B3:1.23mg
6.16%
Vitamin E:0.88mg
5.84%
Vitamin B1:0.09mg
5.78%
Iron:0.9mg
5.01%
Vitamin C:3.69mg
4.47%
Copper:0.08mg
4%
Vitamin K:2.65µg
2.53%
Source:SippitySup