Wednesday, January 03, 2007

Poblano Corn Pudding

I suppose this recipe isn't really in keeping with the alleged theme of my blog, as many kids wouldn't eat these spicy chiles. You could adapt the recipe and use a milder chile (though poblanos are pretty mild) or a regular bell pepper. The non-pepper bits of this were loved by our baby.

Thanks so much to my sister for the suggestion of this recipe. She made it for a book club and for Christmas dinner w/her boyfriend's family; I made it for husband's work party and a New Year's Eve party. Adapted from

*4 poblano chiles
*4 cups frozen corn kernels, thawed (or fresh, in season), divided
*4 large eggs (I've made this w/egg substitute and it's fine)
*1 cup unsalted butter, melted, cooled slightly
*1 1/2 tsp salt
*2 large pinches baking powder (1/4 tsp or so)
*2 cups light sour cream
*1 cup masa (corn tortilla mix)
*3 oz prosciutto or Serrano ham, diced (optional)
*2 cups grated smoked cheddar

-Place chiles on baking sheet under preheated boiler. Watching carefully, broil until blackened, turning so each side is done. Remove and place in brown paper bag; roll top to seal and allow to steam for 15 minutes.
-Carefully peel charred skin from chiles. Remove stem and seeds. I used plastic bags on my hands the second time doing this, as the first time the chile oil was very difficult to remove (not a great thing when you have a nursing baby). Dice chiles and set aside.

-Preheat oven to 350. Butter a 9x13" dish.
-Combine 3 cups of the corn, eggs, butter, salt, and baking powder in a blender; blend until smooth. Place in large bowl and add masa, sour cream, ham, cheddar, chiles, and remaining corn. Stir to blend and spoon into baking dish.
-Bake for 40-45 minutes, until golden and puffy.

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