Serrano Ham and Poblano Corn Pudding
A rich and savory corn pudding featuring roasted poblano chiles, serrano ham, and manchego cheese. This Mexican-inspired dish combines creamy corn masa with melted cheese and smoky peppers for a delicious side dish or main course.
Ingredients
- •2 large poblano chiles*
- •2 cups fresh corn kernels
- •2 large eggs
- •½ cup butter
- •1 teaspoon salt
- •¼ teaspoon baking powder
- •1 cup sour cream
- •½ cup instant corn masa mix
- •4 ounces Serrano ham
- •1 cup Manchego cheese
Cooking Instructions
- 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.
25 min
- 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.
55 min
- 3.
*These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.
- 4.
**Maseca (instant corn masa mix) is available at Latin markets.
