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 (14 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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2/3 cup heavy cream
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1/2 stick unsalted butter