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Categories: Sides, Vegetarian

Budin de elote (Corn pudding with zucchini)

Budin de elote (Corn pudding with zucchini)
Anne Cusack / Los Angeles Times

Dona Tomas is not a restaurant name that rings many bells outside the San Francisco Bay Area. The owners, Thomas Schnetz and Dona Savitsky, have never been on the cover of Food & Wine, competed on "Iron Chef" or even ... Read more

Total time: 1 hour, 10 minutes, plus 10 to 15 minutes for settling | Serves 8 to 10
Note: From "Dona Tomas" by Thomas Schnetz and Dona Savitsky.
  • Butter for pan
  • 3 cups fresh corn kernels (3 to 4 ears)
  • 1 1/2 cups zucchini cut into 1/4 -inch dice (3 to 4 slender zucchini)
  • 1/3 cup flour
  • 3 eggs
  • 3 egg yolks
  • 3 cups heavy cream
  • 2 teaspoons kosher salt

Step 1Heat the oven to 375 degrees with a rack positioned in the center. Butter a 9-inch casserole.

Step 2Place the corn and zucchini in a bowl and toss with the flour to evenly cover. Spread into the casserole.

Step 3Wipe the bowl clean and combine the eggs and yolks and whisk briefly. Add the cream and salt and whisk until fully incorporated. Pour over the vegetables.

Step 4Bake about 1 hour, until lightly browned on top; it should feel like a firm pillow. Allow to cool 10 to 15 minutes before serving.

Each of 10 servings:
342 calories; 6 grams protein; 15 grams carbohydrates; 2 grams fiber; 30 grams fat; 18 grams saturated fat; 223 mg. cholesterol; 283 mg. sodium.
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