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“This is great served with barbecued chicken and a green salad. It's nice because you can get it all ready early, get it going in the crock pot and then devote your attention to the outdoor grill. I found this in the Sunset Crockery Cookbook.”
3hrs 25mins

Ingredients Nutrition


  1. In a wide nonstick frying pan, toast corn ears over medium heat, turning as needed, until about a third of the kernels on each ear are tinged with brown, about 15 minutes.
  2. Remove from pan; let stand until cool enough to handle.
  3. Cut kernels from ears and return to pan.
  4. Add butter and cheese; stir over medium heat until butter and cheese are melted.
  5. Stir in chiles.
  6. Remove pan from heat; sprinkle corn mixture with flour, red pepper and salt, stir lightly to blend.
  7. Spoon corn mixture into a greased 3-4 quart crock pot.
  8. In a bowl, beat milk and eggs until blended; pour over corn mixture.
  9. Sprinkle lightly with paprika.
  10. Cover and cook on low until a knife inserted in center of pudding comes out clean, about 2 3/4 to 3 1/2 hours.
  11. Let stand for about 5 minutes, then cut into pieces to serve garnished with cilantro sprigs.

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