Texas Pete® Roasted Corn Pudding

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  • 1/4 cup Buffalo Wing Sauce
  • 6 ears fresh corn
  • 3 tbsp. butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 lb. sliced mushrooms
  • 3 eggs
  • 1 cup cream
  • 1/2 cup milk
  • 1/2 tsp. nutmeg
  • Salt and pepper to taste
  • 1 cup pepper jack cheese
  • 1 roasted red bell pepper, chopped
  • 2 tbsp. chives, chopped

Products used in this recipe:

Buffalo Wing Sauce

Buffalo Wing Sauce
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  1. Peel the corn and roast over an open flame until a little charred on all sides.
  2. Melt butter in a skillet and sauté the onion for a minute, add the garlic, mushrooms and cut corn, cook until the onion softens and the mushrooms dry out.
  3. Whisk together the eggs, cream, milk, wing sauce, nutmeg, salt and pepper.
  4. Stir in the corn mixture, cheese and bell pepper.
  5. Pour into a 9 x 13 buttered baking dish at 350 degrees until set, about 35 to 45 minutes.
  6. Garnish with chives and let rest for 10 minutes.