Elote con queso

12 Servings

Ingredients

QuantityIngredient
1tablespoonUnsalted butter; room temp.
cupCorn kernels; cut from about 5 ears fresh or frozen corn
1tablespoonBaking powder
8ouncesMonterey Jack cheese; diced
8ouncesCheddar cheese; diced
4Fresh mild green chiles; parched; peeled, seeded or-
4Canned whole green chiles
3tablespoonsSugar
9Eggs
3cupsWhipping cream
1tablespoonSalt (or to taste)

Directions

Preheat oven to 350. Butter a 3-quart baking dish. In a food processor, combine corn, baking powder, cheeses, chiles & sugar; process just until corn kernels are broken down. In a very large bowl, whisk together eggs & cream. Add corn mixture and stir to combine, then stir in salt. Pour into buttered baking dish. Bake 45 to 55 minutes or until custard is just set & a knife inserted in center comes out clean. Serve immediately. Makes 12 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .