Like a souffle, but less temperamental, this pudding can be served either straight from the oven or at room temperature. If you can't find fresh corn, frozen kernels work just fine.

ingredients

  • For Bell Pepper Mixture:
  • 1 1/2 tablespoons butter
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 1/4-pound piece smoked ham, such as Black Forest, cut into 1/2-inch pieces
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • For Egg Mixture:
  • 1 cup fresh (from about 2 ears) or frounceen corn kernels
  • 1 1/2 cups half-and-half
  • 6 eggs
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon cayenne pepper
  • 1/4 pound Monterey jack cheese, grated (about 1 cup)

directions

FOR THE BELL PEPPER MIXTURE:

Heat the oven to 350 degrees F. Butter an 8 x 12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt and black pepper and cook, stirring, for 1 minute. Set aside to cool.

FOR THE EGG MIXTURE:

Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar and cayenne. Blend thoroughly.

TO ASSEMBLE:

Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.

Tip VARIATIONS:

Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding.

WINE RECOMMENDATION:

Look for a gentle and fruity merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from merlot, along with somewhat earthy undertones that will marry nicely with the corn.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2953

nutrition information per serving

687 calories; 43g total fat; 471mg cholesterol; 2097mg sodium; 22g carbohydrates; 3g fiber; 53g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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