i want you to be happy. it is under that premise that i share this corn pudding. i believe it bears a guarantee of mega corny nirvana. that's right, mega corny nirvana. i have an unshakable habit of thinking of this pudding with the surprise of smoky poblanos and aged cheddar every time i see an ear of corn. each summer i make it no less than fifteen times. sometimes i actually get to try some, but usually it vanishes before then. in addition to desiring your happiness, i also want you to get hugged. my advice is to take this to your next potluck and feel the love.
white corn pudding with fire roasted poblanos
(serves 6 as a side dish)
2 poblano peppers
4 cups white corn kernels (cut from about 6 ears of corn)
3/4 cup cornmeal
1/2 cup butter, melted
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup grated aged cheddar or monterey jack cheese
preheat oven to 350 with a rack set in the middle of the oven. grease a small roasting pan (8x13 or so) with butter.
place each poblano directly over a hot flame on the stovetop. turn them frequently, until the entire exterior of each poblano is charred. if you have an electric stovetop, char the peppers under your oven's broiler, turning frequently. seal the poblanos in a plastic bag, and let them sit on the countertop for 15 - 20 minutes. remove the peppers from the the bag and rub off the charred skin using a papertowl. remove the stems and seeds from each poblano. medium dice the roasted peppers and set aside.
place 3 1/2 cups of the corn in a blender. follow with the cornmeal, melted butter, sugar, and salt. blend on medium until all the corn kernels have broken up and the mixture is creamy. if the mixture is a little thick and difficult to blend, dilute with a small amount of milk or cream. stir the remaining 1/2 cup of corn kernels into the blended mixture.
pour half of the corn mixture into the prepared pan. top with the poblanos, spreading them evenly (you may have some poblano leftover...save them for an omelette). top the poblanos with the grated cheese. Finish by covering everything with the remaining corn mixture. Cover the pan with aluminum foil and bake for one hour, until the top is lightly golden and slightly puffed.
let the pudding sit at room temperature for a few minutes before cutting into squares and serving. top each serving with a small dollop of sour cream and a few cilantro leaves if desired.
notes
* this recipe has been adapted from a recipe submited to the del mar garden club cookbook by my mother's dear friend, kathy lafleur.
* if you cannot find white corn, use yellow corn or even frozen corn in a pinch. poblanos are also called pasillas in some parts. if they are unavailable, use anaheims, which are quite a bit spicer, so go easy. canned green chiles will also work, but not the same effect.
* the pudding would also make a delicious breakfast or brunch served with poached eggs and pico de gallo.