BBQ recipes, product reviews, & how-to's
This easy Mexican street corn dip, also known as elotes dip or esquites (Mexican street corn salad), takes the popular Mexican corn treat and turns it into one of the best tasting dips you’ll ever try! Grill the corn to your liking and incorporate with…
In the movie Nacho Libre, Esqueleto (Nacho Libre’s sidekick) can be seen throughout the film eating corn on a cob on a stick, known as elotes. There’s a particular scene where Jack Black’s character is offered some of this Mexican street corn and Jack Black…
My introduction to Southern corn pudding came when I went up to the From the Ashes BBQ festival up in Coeur d’Alene, Idaho. Anthony DiBernardo, of Swig & Swine in South Carolina, had this side dish he was cooking in a large cauldron and immediately caught my interest.
Combining ingredients such as cream cheese, jalapeño, and, believe it or not, corn, this side dish became one of my favorite things I’ve ever eaten! And with permission from Anthony himself, I now share with you this side dish that will rival your main course at your next cookout!
First things first, make sure to get an 8 oz block of cream cheese and let it sit out long enough to soften. Now to get started on your corn pudding, take four ears of corn and use a knife to cut the kernels off. You can either set them aside or put them right into a skillet. Next, slice about half and onion and cut it julienne, meaning long thin strips. Then dice a small jalapeño (whether or not the seeds are left in is up to you). Put these ingredients in a large skillet on medium heat for sauté-ing. You’re gonna want that little bit of char on there because the flavor and the crisp of it will stand out. Once you have sautéed the corn, onion, and jalapeño, set aside.
For the next steps of this Southern corn pudding, you’ll need a hand mixer and a medium or large sized bowl. Mix the softened cream cheese and three eggs together until smooth. It may take a little while to mix until smooth depending on how soft you got the cream cheese.
Once the cream cheese and eggs are blended together in smooth harmony, pour in a cup of heavy cream, 1/2 cup of sugar, 1/2 cup of self rising cornmeal, two teaspoons of salt and one teaspoon of pepper. Oh, and the shredded cheddar cheese. You’ll want at least two cups of that. Mix all of these ingredients together, folding in the corn, onion, and jalapeño from earlier.
Pour your mixed concoction of Southern corn pudding from the bowl into a greased Dutch oven. Since I’m putting this on the grill over indirect heat (or hung about a foot above a fire as seen in this picture), I’m doing this in the cast iron Dutch oven. Cook uncovered at 325F for 30-40 minutes. You can tell when it’s done by digging a spoon in and it comes out mostly clean. Pull off the grill and let it sit out for a few minutes before serving. This will serve about 8-10. Feel free to double the recipe for a bigger group. In fact, you may want to double it anyway so you can have seconds…or leftovers!
Corn pudding is the comfort food you never knew you needed. It is the perfect compliment for any BBQ main dish. Combining ingredients such as corn, cream cheese, and jalapeño, you may just want to make a batch to eat by itself!
1. If you can't find self-rising cornmeal, combine almost a 1/2 Cup of cornmeal with a teaspoon of baking powder and a pinch of salt. Makes the ideal substitute.
2. You can make this in your oven and not even use a dutch oven.
Nutritional information isn't always accurate.
