Sweet and spicy this corn pudding is yet another great way to enjoy summer corn. It also works nicely with frozen corn. Making the bounty of summer available all year round.
- 4 tablespoon unsalted butter
- 1 onion chopped
- 1 red bell pepper seeded, deveined and finely chopped
- 3 scallions finely chopped
- 1 jalapeno chile seeded, deveined and finely chopped
- 4 cup corn kernels (about 6 ears corn)
- 3 large eggs
- 1½ cup half-and-half
- 2 tablespoon fresh cilantro chopped
- 1 tablespoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- 1 cup crumbled queso fresco cheese
Preheat oven to 375 degrees F. Lightly utter an 8‑cup gratin or shallow casserole dish. In a large saute pan, melt the remaining butter over medium heat just until foaming. Add the onion and saute until translucent, about 5 minutes. Add the bell pepper, scallions, and jalapeno and saute for 2 minutes. Add the corn and saute an additional 2 minutes more. Remove from heat and set aside.
In a large bowl, whisk together the eggs and half-and-half. Stir in cilantro, salt, pepper, chili powder, and ½ cup cheese, then the cooked corn mixture. Pour into the prepared dish. Sprinkle the top with the remaining cheese. Place the gratin dish in a large roasting pan and fill the pan with boiling water to reach halfway up the sides of the dish. Bake the pudding for 40 minutes, until a knife inserted in the center comes out clean. Serve warm.