Satisfy corn cravings with street pudding

Summer is the best season because that’s when we get to eat corn. The only problem is, it can be a long wait if you prefer those tender, golden ears from Western Pennsylvania’s many cornfields because the harvest doesn’t typically start until late July or early August — and Florida corn is a sorry substitute.

This easy corn pudding recipe can’t replace the joy of eating a fresh cob slathered in butter and salt, but it comes close. The surprise is it’s made with two types of canned corn: the cream variety and kernel.

Rich and creamy, with a soft, soufflé-like texture, corn pudding is a classic Southern side dish. Here, it gets extra oomph from roasted jalapeno peppers and a generous dusting of crumbled queso fresco, a soft and slightly tangy white cheese that’s a staple in many Mexican kitchens.

The result is “like Mexican street corn and cornbread had a baby,” says Ernest Servantes, whose Texas restaurant Burnt Bean Co. originated the elotes-flavored dish.

No truer words have ever been spoken!

The pudding is offered as a side dish but honestly, you could almost make a vegetarian meal out of it if you pair it with a nice salad. I wouldn’t turn it down for breakfast, either. Also, while it’s best served hot, it’s pretty delicious at room temperature, too.

Crema, the Mexican version of sour cream (it’s thinner and more tangy) is available in supermarkets and Mexican groceries, or you can simply mix sour cream with milk until it’s thin enough to drizzle.

If you can’t find queso fresco, substitute another fresh cheese, such as a mild feta cheese. To make your own tajin, a seasoning spice made from red chiles, lime zest and sea salt, mix a tablespoon of fine chilli flakes with half a teaspoon of ground sea salt and half a teaspoon of lime or lemon zest.

Once corn is finally in market, you can swap fresh kernels for the canned ones to elevate the dish even more.

Street Corn Pudding

Serves 8-10. Cooking@nytimes.com

Nonstick cooking spray or butter, for pan

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

1/2 cup salted butter, melted and cooled

2 tablespoon granulated sugar

2 large eggs, beaten

1 cup sour cream

1/4 cup milk

Crema, Tajín and crumbled queso fresco, for serving

Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.

Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dice the jalapeños.

In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.

Bake until golden brown and gently set in the center, 55-65 minutes.

Top with the crema, Tajín and queso fresco. Serve hot.