Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Unsalted butter; room temp. |
| 2½ cup | Corn kernels; cut from about 5 ears fresh or frozen corn |
| 1 tablespoon | Baking powder |
| 8 ounces | Monterey Jack cheese; diced |
| 8 ounces | Cheddar cheese; diced |
| 4 | Fresh mild green chiles; parched; peeled, seeded or- |
| 4 | Canned whole green chiles |
| 3 tablespoons | Sugar |
| 9 | Eggs |
| 3 cups | Whipping cream |
| 1 tablespoon | Salt (or to taste) |
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, .