Recipe - Elote Con Queso

1 tablespoon Unsalted butter; room temp.
2 One half cup Corn kernels; cut from about
5 ears fresh or frozen corn
1 tablespoon Baking powder
8 ounce Monterey Jack cheese; minced
8 ounce Cheddar cheese; minced
4 Fresh mild green chiles;
parched; peeled, seeded
or
4 Canned whole green chiles
3 tablespoon Sugar
9 Eggs
3 cup Whipping cream
1 tablespoon Salt (or to taste)

Preheat oven to 350. Butter a 3quart baking dish. In a food processor,
combine corn, baking powder, cheeses, chiles & sugar; process just until
corn kernels are broken down. In a very large bowl, whisk together eggs &
cream. Add corn mixture and stir to combine, then stir in salt. Pour into
buttered baking dish. Bake 45 to 55 minutes or until custard is just set &
a knife inserted in center comes out clean. Serve immediately. Makes 12
servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.