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Custardy corn pudding with poblanos
- Sally Pasley Vargas
Mix corn kernels with cream, eggs, grated cheddar, and chiles, and bake in a shallow dish; the results form a custard something like quiche filling. Poblanos are relatively mild, but every once in a while you may come across a very hot one, so be sure to taste them before you add them to the pudding. To make it ahead, bake the pudding, cover it, and chill for up to two days. Reheat, covered loosely with foil, in a 300-degree oven.
Butter (for the dish)
3 medium fresh poblano chiles, halved and seeded
6 cups corn kernels, defrosted and drained
1½ cups heavy cream
5 eggs
3 tablespoons flour
1 tablespoon sugar
2 teaspoons baking powder
1½ teaspoons salt
2 cups (6 ounces) grated cheddar
4 scallions, thinly sliced
2 tablespoons chopped cilantro (for garnish)
1. Set a rack 4 inches from the broiler element and turn on the broiler. Generously butter a shallow 3-quart baking dish.
2. On a baking sheet, place the poblanos, skin sides up. Broil for 4 to 5 minutes, or until the skins blister and blacken. Turn the oven down to 350 degrees.
3. Transfer the chiles to a bowl, cover it with a plate, and let the chiles steam. When they are cool enough to handle, remove the skins and slice the chiles crosswise into thin strips.
4. In a blender, puree 2 cups of the corn and ½ cup of the cream. Add the remaining 1 cup cream, eggs, flour, sugar, baking powder, and salt. Pulse to blend them.
5. Tip the mixture into a bowl. Stir in the remaining 4 cups of corn, ½ cup of the cheese, scallions, and chiles. Pour the mixture in the baking dish and sprinkle with the remaining 1½ cups of cheese.
6. Bake the pudding for 40 minutes, or until it is puffed and golden and a knife inserted into the center comes out clean. If the pudding is done but not brown, slide it under the broiler for 2 minutes, or until the top browns. Cool for 10 minutes. Sprinkle with cilantro or green onion or neither.
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