Save this Martha StewartSee original recipe on www.marthastewart.com

Hatch Chile Corn Pudding

advertise
Hatch Chile Corn Pudding

Ingredients

  • 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
  • 1 teaspoon coarse salt
  • 3 scallions, thinly sliced
  • 1 can (14 ounces) hatch green chiles, diced
  • 3 tablespoons all-purpose flour
  • 2 cups grated monterey jack cheese (6 ounces), divided
  • 5 large eggs, room temperature
  • 2/3 cup heavy cream
  • 1/2 stick unsalted butter
advertise
Search Tips
OK
×