The slightly spicy poblano chile is a great contrast to the sweet and creamy corn mixture, plus it adds that Southwestern kick.
Yields: 6 servings Total Time: 1 hr 15 min. Prep Time: 15 min
Ingredients:
- Unsalted butter, for the dish
- 2 tablespoon(s) all-purpose flour
- 2 teaspoon(s) baking powder
- Kosher salt
- 4 large eggs
- 1 cup sour cream or sub. yogurt
- 3/4 cup 2% milk
- 1 tablespoon granulated sugar
- 4 cups (from 4 ears or frozen and thawed) corn kernels
- 4 scallions, sliced
- 1 poblano chile, thinly sliced
- 1 small red bell pepper, thinly sliced
- 4 oz. sharp white Cheddar, coarsely grated (1 cup)
Directions
1. Heat oven to 350 degrees F. Coat a 9- by 13-inch or
other 3-quart baking dish with butter.
2. In a food processor, pulse the flour, baking powder,
and 1/2 teaspoon salt to combine. Add the eggs, sour
cream, milk, sugar, and 2 cups corn kernels and
process until nearly smooth.
3. In a large bowl, combine the scallions, poblano, red
pepper, Cheddar, and remaining 2 cups corn kernels.
Add the batter and mix to combine.
4. Transfer the mixture to the prepared dish and bake
until golden brown and the center is still slightly
wobbly, 40 to 50 min