Roasted Poblano Corn Pudding
from Donna Kelly www.EverydaySouthwest.com

      A quick and easy way to bring southwest flavors to your Thanksgiving table.             

Serves 4 to 6 as a side dish
Prep time 20 minutes; Cook time 25 minutes

Kernels from 5 ears corn (or 2 ½ cups frozen thawed corn kernels)
2 large poblano peppers
3 tablespoons unsalted butter
2/3 cups whipping cream
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cayenne pepper sauce
1 cup milk
4 large eggs
1 tablespoon cornstarch

Preheat oven to 350 degrees.

Cut kernels from ears of corn and add to food processor. Pulse until small bits.

Grill or broil peppers until skins are blackened. Place in a zip top bag and seal. Let sit for 10 minutes. Remove and rub off most of skins with a paper towel. Cut peppers in half and remove and discard seeds, pulp and stems. Dice.

Heat large heavy-bottomed skillet or Dutch oven over medium heat until hot, about 2 minutes. Add butter and then add corn kernel bits. Cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and hot sauce. Cook, stirring occasionally, until thickened and spoon leaves a space when pan bottom is scraped, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs, cornstarch and pepper pieces. Pour mixture into a buttered 8 by 8 inch baking dish.

Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with pudding from water bath; cool 10 minutes and serve.