Hatch Chile Corn Pudding
- 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
- 1 teaspoon coarse salt
- 3 scallions, thinly sliced
- 1 can (14 ounces) Hatch green chiles, diced
- 3 tablespoons all-purpose flour
- 2 cups grated Monterey Jack cheese (6 ounces), divided
- 5 large eggs, room temperature
- 2/3 cup heavy cream
- 1/2 stick unsalted butter
- This recipe is vegetarian
- Produce
- 24 ounces frozen corn, frozen (4 kernels cups)
- Hatch green chiles (1 can)
- Scallions (3)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Salt, coarse (1 teaspoon)
- Dairy
- 2 cups grated monterey jack cheese, grated (6 ounces)
- Butter, unsalted (1/2 stick)
- Heavy cream (2/3 cup)
- Refrigerated
- Eggs, large (5)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published November 22, 2012 (2 months ago).
111 people saved this recipe.
