Serrano ham and Poblano Corn Pudding

Name: Serrano ham and Poblano Corn Pudding
Yield: Makes 12 servings
Ingredients: 2 large poblano chiles; 2 cups fresh corn kernels (2 large ears), or 2 cups frozen, thawed kernels; 2 large eggs; 1/2 cup (1 stick) butter, melted, slightly cooled; 1 teaspoon salt; Large pinch of baking powder; 1 cup sour cream; 1/2 cup instant corn masa mix; 4 ounces 1/4-inch-thick slices Serrano ham or prosciutto, cut into 1/4-inch cubes (about 1 cup); 1 cup coarsely grated Manchego cheese (about 4 1/2 ounces)

November 7, 2012

Mexican chef Roberto Santibañez invented this dish. Fresh corn adds a bright note to the buttery pudding, which pairs well with ribs, chicken, or salmon. Not a meat eater? Omit the ham without missing out on the bold variety of flavors. The pudding calls for instant corn masa mix, sometimes called masa harina, which can be found in the international aisle of the grocery store. This recipe easily doubles or triples for larger gatherings.

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