Ingredients and Weight:
- 2 1/2 cups fresh corn kernels or canned whole kernel corn (drained)
- 1 12-oz can evaporated milk
- 1 12-oz can coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium saucepan, combine the corn kernels, evaporated milk, coconut milk, sugar, cornstarch, and salt.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 10-15 minutes, or until thickened and bubbly.
- Remove from heat and stir in the vanilla extract, cheddar cheese, red bell pepper, and green onions.
- Pour the pudding into a greased 9x13 inch baking dish.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes, or until the top is golden brown.
Nutritional Information:
(Per serving for 1/8 of the dish)
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 10 grams
Dish Characteristics:
- Creamy and corn-y pudding with a hint of coconut
- Savory with the addition of cheddar cheese and red bell pepper
- Sweetened with granulated sugar but not overly sweet
- Pairs well with roasted meats or rice dishes
User Comments:
- "This is the perfect fusion of Filipino and American flavors!"
- "I love the savory twist with the cheese and bell pepper."
- "It's so creamy and smooth, it melts in your mouth."
- "I'm not a big fan of corn pudding, but this one is a game-changer."
- "Easy to make and a great way to use up leftover corn."
Special Precautions and Tips:
- If using fresh corn, remove the kernels from the cob before measuring.
- If using canned corn, drain and rinse it well before using.
- Do not overcook the pudding, as it will become tough.
- Let the pudding cool slightly before serving to prevent burns.
