Street Corn Pudding

cooking.nytimes.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

Nonstick cooking spray

1 large or 2 medium jalapeños

1 (8.5-ounce) box cornbread or corn muffin mix

1 (14.75-ounce) can creamed corn, not drained

1 (14.75- to 15-ounce) can whole kernel corn, rinsed

½ cup salted butter, melted and cooled

2 tablespoon granulated sugar

2 large eggs, beaten

1 cup sour cream

¼ cup milk

Crema, Tajín and crumbled queso fresco, for serving (see Tip)

Directions at cooking.nytimes.com

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