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Budin de elote (Corn pudding with zucchini)

Time 1 hour 10 minutes
Yields Serves 8 to 10
Budin de elote (Corn pudding with zucchini)
(Anne Cusack / Los Angeles Times)
1

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

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.

From “Dona Tomas” by Thomas Schnetz and Dona Savitsky.

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