Corn pudding with poblano chilies and Monterey Jack cheese
Chef Kevin started cooking at the ripe young age of 9, coming home after school and wanting to eat hearty and healthy meals.
Chef Kevin Vargas, age 15
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3 tbsp. unsalted butter
1 medium onion, minced
2 medium poblano chilies, stemmed, seeded and minced
5 medium ears of corn
1 cup shredded Monterey Jack cheese
2 large eggs, lightly beaten
1 cup milk
Salt and pepper, to taste
Place oven rack in the middle position and preheat oven to 325 degrees. Use 1 tbsp. of the butter to grease an 8-inch baking dish. Melt remaining 2 tbsp. butter in a medium skillet over medium heat. When foaming subsides, add onion and chilies and cook until softened, stirring occasionally, about 5 minutes. Remove pan from heat and let cool slightly.
Cut shucked ears of corn in half on a cutting board. Stand on flat end and slice off kernels. (Should yield approximately 3 1/2 cups.) In a medium bowl, combine corn, sautéed onion and chilies, cheese, eggs, milk, salt and pepper. Scrape mixture into buttered dish. Bake until pudding has set in the center and top has browned lightly, about 1 hour and 10 minutes. Serve hot or warm.