Smoky Corn Pudding with Melted Monterey Jack

August 3, 2012 by Kenmore

This Thanksgiving favorite takes on a new dimension of flavor with the addition of some smoky, peppery chipotles.


preparation time
45 mins

cook time




1 tablespoons butter

2.5 cup corn kernels

1 cup whole milk

1 cup heavy cream

2 chipotles in adobo sauce seeds removed plus 2 tsp. adobo sauce

2 teaspoons kosher salt

2 tablespoons butter

3 tablespoons all-purpose flour

3 large eggs separated (save egg whites for another use)

1 cup Monterey Jack cheese

2 tablespoons cilantro leaves chopped



Preheat oven to 400°F. Melt butter and then butter 8 six-ounce ramekins or a 9×13 inch baking pan.

Combine Wet Ingredients

In a sauce pan, combine the corn, milk, heavy cream, chipotle, adobo, and salt. Simmer over moderately high heat for 2 minutes.

Puree Corn Mixture

Puree half of the corn mixture in a blender. Return the puree to the same sauce pan.

Cook Corn Pudding

In another medium saucepan, melt the butter. Add the flour and cook over moderately high heat, stirring, for 1 minute. Gradually whisk in the corn mixture, bring to a boil and then simmer, whisking, for 1 minute. Remove from the heat and whisk in the egg yolks. Add the grated jack cheese and cilantro. Let cool for 5-10 minutes.

Beat Egg Whites

In a large bowl, using a hand mixer, beat the egg whites until firm peaks form. Fold 1⁄3 of the beaten whites into the corn mixture, then fold in the remaining whites. Set the ramekins on a rimmed sheet pan and spoon the mixture into the ramekins. Bake for about 30 minutes (or 40 if baking in a pan), until the puddings jiggle slightly in the center.


In the ramekins garnished with a sprig of cilantro.

For Kids

Leave out the chipotle and the adobo. If your child doesn't like cilantro, it can be omitted too.

For Leftovers

Leftovers are rare, but you can freeze and re-heat them at a later date. Also delicious as a filling for a burrito the next day.

Simple Substitutions

Use smoked paprika or chipotle powder for the chipotle in adobo; combine 1⁄4 tsp. of cayenne or 1 tsp. of chile powder.

Healthier Options

Use 1 cup skim milk for the cream. Recipe created by Parties That Cook®


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