Tuesday, May 5, 2009

Serrano Ham And Poblano Corn Pudding

Prepared by Kathy

  • 2 Large Poblano chilies
  • 2 cups fresh corn or frozen, thawed, divided
  • 2 large eggs
  • ½ cup butter, melted
  • 1 tsp salt
  • large pinch of baking powder
  • 1 cup sour cream
  • ½ cup instant corn masa mix (Maseca)
  • 4 oz ¼ in thick slice Serrano Ham or prosciutto, cut into ¼ in clubes
  • 1 cup coarsely grated Manchego cheese (4.5 oz)
  • Char chilies over gas flame or in broiler until blackened on all sides. Enclose in a paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into ¼ in strips.
  • Preheat oven to 350. Spray 13 x 9 x 2 with pam. Combine 1 ½ cups of the corn, eggs, butter, salt and baking powder in a blender until almost smooth. Transfer to a large bowl. Add sour cream and Maseca, stir to blend. Add ham, cheese, chiles, and remaining ½ cup corn, and blend again. Pour into baking dish. Bake until pudding is puffed and golden brown in sports, about 40 minutes.
Notes: Masa mix can be found at Wegmans. Serrano Ham is very expensive, I used prosciutto. Manchego cheese can be found at Wegmans, they will shred it for you, and it’s really really good.

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