• 4 or 5 ears fresh corn
  • 3 egg yolks
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups milk
  • 3 stiffly beaten egg whites


With sharp knife make cuts down center of each row of corn kernels. Scrape cobs; measure 1 3/4 cups cut corn. Beat egg yolks about 5 minutes or till thick and lemon-colored. Stir in corn, butter, sugar, and salt. slowly blend in milk. Fold in stiffly beaten egg whites. Turn into 8x8x2-inch baking dish. Bake in 350 degree oven for 45 to 50 minutes or till set.

Makes 6 to 8 servings.

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Submitted 6/13/05.
Source: B.H.&G. Mexican Cookbook
Submitted By: Linda Wilson
Budin de Elote (corn pudding)