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Budín de elote (Corn pudding with zucchini)

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

Total time:

1 hour, 10 minutes, plus 10 to 15 minutes for settling

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Servings:

8 to 10

Note:

From "Doña Tomás" 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

1. Heat the oven

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

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2. Place the corn

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

3. Wipe 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.

4. Bake 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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