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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I think I clipped this recipe out of Sunset magazine. The original recipe doesn't call for cilantro or chopped chopped jalapeno, but I think it really adds . I'm posting this recipe here for safe keeping. The recipe calls for fresh corn but frozen works just fine. Ingredients:
4 cups corn kernels (fresh or frozen) |
1 tablespoon chopped cilantro |
1 1/2 teaspoons chopped jalapenos |
2 large eggs |
1 1/2 cups half-and-half |
1 teaspoon kosher salt |
1/2 cup chopped roasted green chilies |
1 cup buttery salted crackers like ritz cracker crumbs |
4 tablespoons melted butter, divided |
1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese |
Directions:
1. Preheat the oven to 350. Grease a 2-qt. baking dish.
2. Put 1 3/4 cups corn kernels, cilantro and jalapeno in the bowl of a food processor. Pulse until mixture is pur'eed but still a bit chuncky, about 5 pulses. Set aside.
3. In a large bowl, whisk together eggs, half and half and salt. Add whole and pur'eed corn kernels, green chiles, 1/4 cup crushed crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese on top.
4. In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
5. Bake pudding 45-50 minutes, or until puffed and golden brown. The edges should be a bit crusty and centet just a little jiggly. Serve hot.
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