Yield: 12 Servings
|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 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, .