Ingredients
- 4 Tbsp. melted butter, plus more for baking dish
- 4 cups fresh corn kernels (from about 6 ears)
- 2 large eggs
- 1 1/2 cups half-and-half
- 1 tea. salt, plus more to taste
- 1/2 cup fresh or frozen roasted green chiles (such as Anaheim or New Mexico varieties)
- 1 cup crushed good-quality buttery salted crackers
- 1/2 cup monterey jack cheese or pepper jack cheese
Preparation
Step 1
Preheat oven to 350 degrees. Butter a 2 quart baking dish using melted butter.
Put 1 3/4 cups corn kernels in the bowl of a food processor. Pulse until the mixture is pureed but still a bit chunky, about 5 pulses. Set aside.
In a large bowl, whisk together the eggs, half-and-half, and 1 tea. salt. Add both the whole and pureed corn kernels, the green chiles, 1/4 cup crackers, and 3 Tbsp. melted butter. Stir to combine. Spoon the mixture into the prepared baking dish and scatter cheese over the top.
In a small bowl, mix together the remaining 3/4 cup cracker crumbs and 1 Tbsp. melted butter. Sprinkle over the cheese.
Bake the pudding until puffed and golden brown, about 45-50 minutes. The edges should be a bit crusty and the center still a little jiggly.
Serve immediately.