Gail Ostergaard, docent at the National Gallery, Washington, D.C.
This is a favorite in the summer when the Baltimore corn comes in or even in the winter with frozen white corn. You can make it a day ahead and finish it the next night. Also, it’s possible to use a 7-ounce can of Old El Paso brand chopped green chiles, drained, but it’s not nearly as good.
3 green poblano chiles, skins and seeds removed (see below), sliced into strips
5 or 6 cups fresh corn kernels (or 3 packages frozen white corn, thawed and drained)
1 cup cream
3 beaten eggs
salt and pepper
a little cayenne, to taste
2 cups grated Monterey Jack cheese
To prepare the chiles: Blister the skins by holding the chiles over the flame of a gas stove or placing on a foil-covered cookie sheet under the oven broiler, turning until charred. Place in plastic bag to steam. Remove skins and seeds and slice the peppers into strips. (This can be done ahead of time.)
To prepare pudding: Mix together the cream, beaten eggs, salt, pepper and cayenne to taste. Add 1 cup of the grated cheese. Mix in the corn and sliced chiles.
Place mixture in baking dish and top with remaining cheese. If making the day before: Bake it 30 minutes at 300 degrees, then cool and refrigerate overnight. The next day, bring to room temperature and bake again at 300 degrees for 25 minutes or until firm.
If you bake it the same day: 300 degrees for 50 minutes or until firm.
