This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande.
Ingredients
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24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
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1 teaspoon coarse salt
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3 scallions, thinly sliced
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1 can (4 ounces) Hatch green chiles, diced
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3 tablespoons all-purpose flour
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2 cups grated Monterey Jack cheese (6 ounces), divided
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5 large eggs, room temperature
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⅔ cup heavy cream
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½ stick unsalted butter
Directions
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Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.
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Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.