New Mexico Chile, Corn and Cheddar Pudding
Servings
6
PortionsThis New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors.
Ingredients
1 Tbsp Butter1 Tbsp.
2 each New Mexico green chile peppers, roasted, seeded, peeled
5 cups Corn kernels
2 cups Half and half
2 each Eggs, beaten
Ingredients2 cups Sweet potato, peeled, cubed
1 cup Smoked cheddar, shredded
1 tsp Salt
1/2 tsp Black pepper, ground
1/4 cup Scallions, thinly sliced
2 Tbsp Parlsey, minced
Directions
- Preheat the oven to 325°F
- Grease 6 1-cup casserole dishes, or a 6-cup casserole dish with butter. Set aside.
- Dice the chile peppers into 1/4″ pieces. Set aside.
- Puree 4 cups of the corn with the half and half in a blender until very smooth. Strain making sure to press out all the liquid from the solids. Discard the solids.
- Whisk the eggs with the corn and the half and half mixture.
- Combine the liquid mixture with all the remaining ingredients, including the diced chile peppers and 1 cup of corn kernels. Stir well to combine.
- Pour the mixture into the prepared casserole dish and place into the oven to bake for 35-45 minutes until set and lightly browned.
- Remove from the oven and serve warm.
