Green Chile Corn Pudding is a wonderful surprise you will definitely want to add to your must-have side dish list. Frozen corn is surprisingly seasoned with diced green chiles, loads of Monterey Jack cheese, rich heavy cream, and of course, a little butter, which all come together to make a very comforting dish. Great for holidays or any meal you would like to elevate, Green Chile Corn Pudding is an elegant way to serve corn that everyone at your table will love.
Ingredients
- 4 cups frozen corn kernels, thawed and drained, room temperature, divided
- 1 teaspoon coarse salt
- 3 scallions, thinly sliced
- 1 (4-ounce) can Hatch® green chiles, diced
- 3 tablespoons all-purpose flour
- 2 cups Monterey Jack cheese, grated, divided
- 5 large eggs, room temperature
- 2/3 cup heavy cream
- 1/2 stick unsalted butter
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Purée 3 cups of the corn in a food processor.
Step 3 –Transfer the puréed corn to a large bowl and stir in the remaining corn, the salt, the scallions, the chiles, the flour, and 1/3 cup of the cheese.
Step 4 –In a separate bowl, whisk together the eggs and the heavy cream just until combined.
Step 5 –Stir the egg mixture into the corn mixture.
Step 6 –Place the butter in an 8-inch square baking dish.
Step 7 –Place the baking dish in the oven until the butter has melted, about 10 minutes.
Step 8 –Pour the batter into the hot baking dish and sprinkle the top with the remaining cheese.
Step 9 –Place a baking sheet on a lower oven rack to catch any drips and bake the pudding until puffed and bubbling and the cheese is golden-brown, about 45-50 minutes.
Step 10 –Let the pudding cool for at least 30 minutes.
Step 11 –Serve.
