Corn Pudding with Cheese and Chiles
| Yield: | 6 Servings |
| Categories: |
| 4 | Fresh Poblano or Anaheim chile peppers, preferably a combination of red and green ones | |
| 2 | c | Corn kernels with pulp (from 5 ears of corn) |
| 3 | tb | Cornstarch |
| 6 | oz | Sharp cheddar cheese |
| 1 | ts | Unsalted butter |
| 1/2 | c | Thinly sliced scallions |
| 3 | Eggs | |
| 1 | c | Milk |
| 1/2 | c | Chicken stock or canned broth |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/4 | ts | Freshly ground black pepper |
| 1/8 | ts | Freshly grated nutmeg |
| 1/8 | ts | Cayenne pepper |
| 4 | oz | Monterey Jack cheese, cut into small dice |
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