Hatch Chile Corn Pudding

By ClaudiaJan

Ingredients

• 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
• 1 teaspoon coarse salt
• 3 scallions, thinly sliced
• 1 can (14 ounces) Hatch green chiles, diced
• 3 tablespoons all-purpose flour
• 2 cups grated Monterey Jack cheese (6 ounces), divided
• 5 large eggs, room temperature
• 2/3 cup heavy cream
• 1/2 stick unsalted butter

Preparation

Step 1

Directions

Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.

Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.