Recipe - Corn Pudding With Cheese And Chiles

4 Fresh Poblano or Anaheim
chile peppers, preferably
a combination of red and
green ones
2 cup Corn kernels with pulp (from
5 ears of corn)
3 tablespoon Cornstarch
6 ounce Sharp cheddar cheese
1 teaspoon Unsalted butter
One half cup Thinly cut or sliced up scallions
3 Eggs
1 cup Milk
One half cup Chicken stock or canned
broth
1 teaspoon Salt
1 teaspoon Sugar
One fourth teaspoon Freshly ground black pepper
1/8 teaspoon Freshly grated nutmeg
1/8 teaspoon Cayenne pepper
4 ounce Monterey Jack cheese, cut
into small dice

1. Roast the chile peppers over gas flame or under broiler, turning until
charred all over. Seal in a paper bag for 10 mins, then rub off the
blackened skin. Trim off stems, ribs and seeds. Cut peppers into 1 / 4
inch dice.

2. Preheat oven to 375 degrees. In a food processor or blender, puree 1 &
1 / 4 cups of the corn kernels with the cornstarch.

3. Finely dice enough of the cheddar to measure 1 / 2 cup. Grate the
remaining cheddar.

4. In a small skillet, melt butter over low. Add scallions and cook until
softened, 35 mins. Remove from heat and let cool slightly, about 10 mins.

5. In a large bowl, combine the eggs, milk, chicken stock, salt, sugar,
black pepper, nutmeg and cayenne. Add corn puree and remaining corn
kernels with their pulp. Whisk to blend well. Stir in the sauteed
scallions, roasted chiles, Monterey Jack cheese and minced Cheddar cheese.

6. Spoon into wellbuttered 8 inch square baking pan. Sprinkle the grated
cheddar on top.

7. Place pan in a deep roasting pan and pour in enough warm water to reach
halfway up sides of the baking pan. Bake for 5055 mins until golden
around the edges and just set in the center. Serve hot.

Posted to FOODWINE Digest 21 November 96

Date: Thu, 21 Nov 1996 11:06:13 0600

From: ALICIA GOLDMAN ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG