Title: Budin de elote (corn pudding)
 Categories: Mexico, Vegetables, Archived
      Yield: 4 Servings
 
           Jim Vorheis
      1 tb Unsalted butter
      2 tb Toasted fine bread crumbs,
           -approximately
           For the budin:
      2 c  Corn kernels*
    1/2 c  Milk
      5 tb Unsalted butter
      3    Eggs
      1 ts Sugar
      1 ts Sea salt, or to taste
 
  Heat the oven to 300 F.  Place a heavy baking sheet on the lower rack
  of the oven.  Butter a 1-quart baking or souffle dish and sprinkle
  with the bread crumbs.  Set aside.
  
  Put the corn and milk into a food processor and process for 10 to 15
  seconds or until reduced to a textured puree.  Beat the butter until
  creamy and gradually add the corn and the eggs, one by one, beating
  after each addition.  Add the sugar and salt.
  
  Pour the mixture into the prepared dish and bake until the mixture is
  firmly set and beginning to brown around the edges - about 35 minutes.
  
  Either serve from the dish or carefully unmold onto a serving dish.
  
  * Starchy field corn works best, ears of corn left intact that have
  been picked a few days earlier, for the starches to heighten, can be
  used.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
  
  File