Corn Pudding with Poblano
2 pounds corn kernels
Whole milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup (4 ounces) shredded Chihuahua,
Monterey Jack, or Cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red bell pepper, cut into strips
1Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside.
2 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.
3 With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
4 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.
5 Transfer to a large bowl.
6 In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
7 Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.
8 Pour into the prepared baking dish and garnish with strips of chile and red bell pepper.
9 Bake in preheated oven for 45 minutes, or until golden brown.
10 Serve warm or at room temperature.