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Ingredients

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Mexican Corn Custard

Mexican Corn Custard

with Avocado Salad
50 min., ready in 1 hr 15 min.
Time:
439
calories
Calories:
Health Score:
87 / 100
Ingredientsfor  
Ingredients
2 Corn
1 green Bell pepper
1 red chili pepper
2 small onions
2 garlic cloves
4 Tbsps vegetable oil
salt
peppers
¾ cup
2 eggs
2 Tbsps Pastry flour
1 Tbsp Guajillo chili powder
1 Tbsp butter
Cornmeal
5 Tomatoes
1 Red onion
1 Lime
2 Avocados
4 sprigs cilantro
How healthy are the main ingredients?
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Preparation
1.
Mexican Corn Custard preparation step 1

Shuck ears of corn and slice off kernels with a sharp knife.

2.
Mexican Corn Custard preparation step 2

Cut bell pepper into quarters, remove seeds, rinse and pat dry. Coarsely chop pepper. Halve chile pepper lengwhise, remove seeds, rinse and pat dry. Finely chop chile. Peel the onions and garlic and chop finely.

3.
Mexican Corn Custard preparation step 3

Heat 1 tablespoon oil in a skillet over medium heat. Add half of the corn kernels, bell pepper, chile, onions and garlic and cook for 8 minutes, stirring frequently. Remove from heat, season with salt and pepper and allow to cool slightly.

4.
Mexican Corn Custard preparation step 4

Puree the remaining corn kernels together with milk, eggs, flour and chili powder in a food processor until smooth. Season with salt and pepper.

5.
Mexican Corn Custard preparation step 5

Combine sauteed vegetables in a bowl with the corn puree and stir to combine. 

6.
Mexican Corn Custard preparation step 6

Brush 4 oven-proof ramekins each approximately 5 ounces with butter, then dust with cornmeal. Pour batter into ramekins, filling each about 2/3 full.

7.
Mexican Corn Custard preparation step 7

Gently place ramekins in a baking dish and fill with enough boiling water to come halfway up sides of ramekins. Bake in a preheated oven at 350°F until custards are set, about 40 minutes.

8.
Mexican Corn Custard preparation step 8

Meanwhile, rinse tomatoes, wipe dry and cut out stems. Cut tomatoes into quarters, remove seeds and finely dice tomatoes. Peel and finely chop red onion. Squeeze juice from lime.

9.
Mexican Corn Custard preparation step 9

About 10 minutes before serving,  prepare the avocado salad: Halve avocado lengthwise and remove the pits, then peel and coarsely chop. In a bowl, combine avocado with lime juice and remaining oil.

10.
Mexican Corn Custard preparation step 10

Stir in the tomatoes and onion and season with salt and pepper. Rinse cilantro, shake dry, pluck leaves and coarsely chop. Gently mix into the salad.

11.
Mexican Corn Custard preparation step 11

Remove custards from the oven and use tongs to lift the ramekins from the hot water in the baking dish. Let cool for 1 minute, then gently invert onto plates and serve with avocado salad.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie439 cal.(21 %)
Protein11 g(11 %)
Fat32 g(28 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Healthy, because

Healthy, because

The yellow dyes in corn protect our eyes, as they filter out UV rays and visible short-wave light, which creates oxidative stress on the retina.

Even smarter

Even smarter

Only use fully ripe avocados. If they're not ripe, put them in a paper bag to speed up the ripening process. 

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