Recipe information
Yield
12 Servings
Ingredients
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)
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.