A delicious and moist savory pudding made with fresh corn. Perfect as a side dish for any meal, adding a sweet balance to savory flavors. This dish is reminiscent of traditional corn casseroles and brings a comforting touch to your table.
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Preheat your oven to 180°C (350°F).
Remove the kernels from the corn cobs and place them in a blender with ¼ glass of water.
Blend until smooth to form a creamy mixture.
Transfer the corn cream to a bowl. Add the beaten eggs and corn oil, and mix well until combined.
Season the mixture with salt and black pepper.
Stir in the diced chorizo, chopped parsley, and grated mozzarella. Mix thoroughly.
Pour the mixture into a medium-sized roasting pan or baking tin.
ake in a preheated oven at 180°C (350°F) for about 25 minutes, or until the top is golden brown.
Serve warm.
For added flavor, consider adding chopped herbs such as parsley or cilantro.
You can substitute fresh corn with frozen corn if fresh is not available.
Can I use frozen corn instead of fresh corn?
Yes, you can substitute fresh corn with frozen corn if fresh is not available.
What type of cheese works best for this recipe?
Cheddar or parmesan cheese works well, but you can experiment with other types for varying flavors.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I add other ingredients for more flavor?
Yes, you can add diced bell peppers or jalapeños for a bit of heat.
What can I serve with this corn pudding?
This savory corn pudding pairs beautifully with roasted meats and a fresh salad. It can also be served as a vegetarian main dish with a side of steamed vegetables.
