Corn and Serrano Pudding

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Unlike the bready corn pudding you might be used to, this lighter version, studded with a generous amount of sweet corn, is more similar to a custard. Eggs and yogurt make a simple base, giving you a creamier result (and a gluten-free alternative). This recipe also has a spicy kick from a thinly sliced serrano pepper — it will remind you of Mexican street corn (elote asado). To round it all out, there is also fresh cilantro, a bit of punchy lime zest and salty queso fresco. This dish is best if you can get your hands on some fresh corn, but frozen will also suffice.

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