Elotes Corn Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch casserole dish with softened butter or cooking spray and set aside.
• Put corn, eggs, mayonnaise, butter, lime zest and juice, chipotle flakes, granulated sugar, brown sugar and 1 cup Cojita in the bowl of a food processor. Pulse in short bursts to break up the corn, about 1 minute, then process for 3 full minutes, stopping occasionally to scrape down the sides of the bowl with a silicone spatula. Add the flour, baking powder, salt, pepper and half the cilantro and again pulse in short bursts until just combined. Pour into the casserole dish, using the spatula to smooth, and bake uncovered until the pudding is barely set and a bit jiggly in the center, 40 to 45 minutes.
• Just before the 40 minute mark, microwave the popcorn according to package directions, then empty the bag into a large bowl. Add the Tajin spice, remaining cilantro and 1/4 cup Cojita. Stir with a heavy wooden spoon or potato masher, roughly crushing the popcorn.
• Top the pudding with the crushed popcorn, gently pressing it into the top with your hands (you may not use it all, depending on how thick of a popcorn crust you want). Sprinkle with the remaining 1/4 cup Cojita and return to the oven, 10 minutes more. Allow to rest for 10 to 15 minutes before serving.

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Steps:

• Prepare a grill for medium-high heat.
• Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
• Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
• Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
• Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.

Steps:

• To make compound butter, mix the butter and cayenne. Set aside at room temperature.
• Cut the kernels from the cobs and discard the cobs. Heat a nonstick saute pan over medium-high heat and add a few teaspoons of oil. Add the corn and saute for 2 minutes. Add a few tablespoons of the compound butter, depending on spice preference, and cook for another 2 minutes. Add the cilantro, Parmesan, lime juice and a pinch of salt. Toss to coat. Serve hot.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Steps:

• Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
• Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
• Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.