Hatch Chile Corn Pudding
24 oz. frozen corn kernels, thawed and drained
1 tsp salt
3 scallions, sliced
1 14 oz. can Hatch green chiles, diced
3 tblsp flour
2 cups (8 oz.)Monterey Jack cheese, grated
2 large eggs
2/3 cup heavy cream
1/2 stick unsalted butter
- Preheat oven to 350 degrees. Puree 3 cups of corn in a food processor (if you have one, otherwise try a blender or just mash them up as best you can). Transfer to a large bowl and stir in the remaining cup of corn, salt, scallions, chiles, flour, and 1/2 cup cheese.
- In a separate bowl, whisk together the eggs and cream. Stir in the corn mixture.
- Place butter in an 8 inch square baking dish and place in the oven until the butter is melted. Pour corn mixture into the hot baking dish. Sprinkle the remaining cheese on top.
- Place the baking dish on a cookie sheet (to catch drips) and bake for 45 to 50 minutes. Cool for 30 minutes before serving. Enjoy!
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