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.

　　

Ingredients

Makes 12 servings

　　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)

　　

Step 1

Char the chiles over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag for 15 minutes. Peel and seed the chiles, then cut lengthwise into 1/4-inch-wide strips.

　　

Step 2

Preheat the oven to 350°F. Generously butter a 13 by 9-inch glass baking dish. Combine 1 1/2 cups of corn, the eggs, butter, salt, and baking powder in a blender. Blend until almost smooth. Transfer the mixture to a large bowl. Add the sour cream and masa; stir until blended. Stir in the ham, cheese, chiles, and remaining 1/2 cup corn. Transfer the mixture to the prepared baking dish. Bake until the corn pudding is puffed and golden brown in spots on top, about 40 minutes.

　　The Epicurious Cookbook