From Diana Kennedy, The Essential Cuisines of Mexico.
2 pounds frozen corn, thawed
6 ounces unsalted butter
3 large eggs, separated
1/2 cup granulated sugar
6 ounces rice flour
1 teaspoon salt
4 ounces Chihuahua or Muenster Cheese, grated
1 1/2 teaspoon baking powder
Preheat the oven to 500 degrees. Butter an 8-inch square baking dish.
Process the corn in a food processor with as little milk as necessary. Melt the butter and set it aside to cool.
Setting the egg white aside, beat the egg yolks until they are thick. Add the sugar and continue beating until it is well incorporated. Beat in the rice flour alternately with the butter.
Stir in the corn pulp, salt, and cheese, mix well, and add the baking powder.
Beat the egg whites until they are stiff and fold them into the mixture. Pour the mixture into the prepared dish. Place the dish on a baking sheet and bake for 10 minutes. Then lower the oven temperature to 350 degrees and continue cooking for about 45 minutes. The budín should be soft and spongy to the touch -- the top and sides nicely browned, but the inside moist.
Serve with coarsely ground salt and thick sour cream.