This is a delicate dish, somewhat like a Mexican version of Southern spoon bread. It's delicious with ham or grilled meats.
|2 lb||corn (frozen, thawed)|
|whole milk (as needed, no more than 1 cup)|
|6 T||butter (softened)|
|3⁄4 c||flour (all-purpose)|
|1 t||baking powder|
|1 c||monterey jack cheese (or Cheddar, shredded)|
|1||poblano chile (roasted, peeled, seeded, and cut into 1/4-inch strips)|
|1⁄2||red bell pepper (cut into strips)|
Preheat oven to 350˚F. Lightly grease a 13x9-inch casserole and set aside.
Place the corn in the bowl of a food processor and purée the corn with milk, no more than 1 cup, just enough to make a smooth purée. While the food processor is running, add the egg yolks one at a time, and pocess for 30 seconds after each one. With the processor still running, add the sugar a bit at a time and process for about 3 minutes, until the sugar is dissolved and the mixture is lighter in color. Add the butter and process until smooth. Transfer to a large bowl and set aside.
In a separate bowl, combine the flour, salt, and baking powder. Fold it into the corn mixture. Beat the egg whites until soft peaks form. Fold the egg whites into the corn mixture, then fold the shredded cheese into the corn mixture. Pour into the prepared casserole and top with strips of chile and red bell pepper. Bake until golden brown, about 45 minutes. Serve warm.
To prepare the poblano chile:
Roast until charred and blistered in a broiler or using tongs over an open flame. Place in a paper bag for 10-15 minutes, allowing it to sweat. Wearing rubber gloves, peel off the charred outer skin, then cut off the stem and slice int thin strips. Be careful not to rub your eyes, nose or mouth!