Elote con queso

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 \N Fresh mild green chiles; parched; peeled, seeded or-
4 \N Canned whole green chiles
3 tablespoons Sugar
9 \N 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, .

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