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Serrano Ham and Poblano Corn Pudding
(Bon Appétit | December 2005)
by Roberto Santibañez

2 large poblano chiles*
2 cups fresh corn kernels (from 2 large ears) or frozen, thawed, divided
2 large eggs
1/2 cup (1 stick) butter, melted, slightly cooled
1 teaspoon salt
Large pinch of baking powder
1 cup sour cream
1/2 cup instant corn masa mix (Maseca)**
4 ounces 1/4-inch-thick slices Serrano ham or prosciutto, cut into 1/4-inch cubes (about 1 cup)
1 cup coarsely grated Manchego cheese (about 4 1/2 ounces)

Char chiles over gas flame or in broiler until blackened on all sides.
Enclose in paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.

Preheat oven to 350°F.
Generously butter 13x9x2-inch glass baking dish. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender.
Blend until almost smooth. Transfer mixture to large bowl. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn. Transfer mixture to prepared baking dish. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.

*These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.

**Maseca (instant corn masa mix) is available at Latin markets.

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