Serrano Ham And Poblano Corn Pudding |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This hearty and comforting side would also be great for brunch. Enjoy. Adapted from Bon Appétit. Ingredients:
2 large poblano chiles (also called pasillas) |
2 cups fresh corn kernels (from 2 large ears) or frozen, thawed, divided |
2 large eggs |
1/2 cup (1 stick) butter, melted, slightly cooled |
1 teaspoon salt |
large pinch of baking powder |
1 cup sour cream |
1/2 cup instant corn masa mix (maseca) - available at latin markets or at my regular store in the ethnic food section, see picture above |
4 ounces 1/4-inch-thick slices serrano ham or prosciutto, cut into 1/4-inch cubes (about 1 cup) |
1 cup coarsely grated manchego cheese (about 4 1/2 ounces) |
Directions:
1. Char chiles over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag 15 minutes.
3. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.
4. ~~~~
5. Preheat oven to 350°F.
6. Generously butter 13x9x2-inch glass baking dish.
7. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth. Transfer mixture to large bowl.
8. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn.
9. Transfer mixture to prepared baking dish. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.
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