Santa Fe Corn Pudding

By á-47

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.