Modified from the book Fonda San Miguel: Thirty Years of Food and Art |
- 2 lbs. frozen corn kernels, thawed
- Milk as needed (about 1 cup)
- 6 eggs, separated
- ½ cup sugar
- 6 Tablespoons butter, softened
- ¾ cup flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup (4 oz.) shredded Monterey Jack, or Cheddar cheese
- 1 poblano chile
- Half of a red bell pepper
- Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish and set aside.
- Roast poblano chile.
- In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl.
- In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
- Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish.
- Peel, seed, and cut poblano chile into 1/4-inch strips. Cut red bell pepper into strips. Garnish pudding with strips of chile and red bell pepper.
- Bake in preheated oven for 45 minutes, or until golden brown.
- Serve warm or at room temperature.