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Epicurious

Serrano Ham and Poblano Corn Pudding

4.8

(59)

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Serrano Ham and Poblano Corn PuddingPornchai Mittongtare

This comforting side would also be great for brunch.

Recipe information

  • Yield

    Makes 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)

Preparation

  1. 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.

  2. Step 3

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

    Step 4

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

TagsPuddingDessertAmericanLatin AmericanSerrano HamHamMeatCornVegetableManchegoCheeseDairyPoblano ChileChileSideDinnerBrunchGluten FreeNut FreeOven BakeBlenderBon Appétit
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