Corn Custard Mexicana
Creamy corn custard with melted cheese and mild green chilies offers comforting flavors, perfect for family dinners or gatherings seeking a savory side dish.
Ingredients
Instructions
- Thaw the frozen corn and place it in a large bowl.
- Add melted butter, beaten eggs, cornmeal, salt, chopped pimiento, chopped celery, sour cream, and diced Monterey Jack cheese to the bowl.
- Rinse the seeds from the green chilies and chop them.
- Add the chopped green chilies to the mixture and mix well.
- Pour the mixture into a buttered 1 1/2-quart casserole dish.
- Bake at 350°F for 45 to 50 minutes or until the custard is set and golden brown.
Tips & Substitutions
For a creamier texture, consider using cream cheese instead of sour cream. If you want to add some heat, try incorporating diced jalapeños or a dash of cayenne pepper. You can also substitute the Monterey Jack cheese with Cheddar for a sharper flavor. Make sure to mix the ingredients thoroughly to ensure even cooking, just like in Mexican recipes where flavor distribution is key.
Serving Suggestions
Corn Custard Mexicana makes a delightful main dish or side. It pairs beautifully with Spanish Rice In Microwave for a complete meal. Consider serving it alongside a fresh salad or some sautéed vegetables for a balanced plate. For a festive touch, garnish with fresh cilantro or avocado slices. This dish also complements well with a refreshing Mexican Cream Cake for dessert.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the custard in a microwave-safe dish and cover it to retain moisture. Heat in short intervals, stirring in between, until warmed through. Alternatively, you can reheat it in the oven at 350°F for about 15-20 minutes, covering it with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Custard Mexicana contains roughly 327 calories, with 3g protein, 8g carbohydrates, and 32g fat. Note that it is relatively high in sodium, at 1299mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, you can definitely use fresh corn! Simply cut the kernels off the cob and measure out 2 cups. Fresh corn will add a delightful sweetness and crunch to the custard. Just make sure to cook the corn slightly before mixing it into the other ingredients to ensure it cooks thoroughly during baking.
How do I know when the custard is done baking?
The custard is done when it is set in the center and has a golden brown top. You can test its doneness by inserting a knife in the center; it should come out clean. If the top becomes too brown before the custard is fully set, cover it with foil to prevent burning while it finishes cooking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture and place it in the casserole dish a day in advance. Just cover it tightly with plastic wrap and refrigerate. When you're ready to bake, remove it from the fridge, let it sit at room temperature for about 20 minutes, and then bake according to the recipe instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).