2 Tablespoons Olive or Corn Oil
6 Cups Fresh Yellow Corn Kernels Cut off the Cobbs (from 6 to 8 ears) or the Equivalent of Frozen Corn Kernels
2 Tablespoons Unsalted Butter
1 Cup Chopped Scallions
2 Cups Chopped Red Bell Pepper
1 Chopped Jalapeño Seeds and Veins Removed (Optional)
6 Large Eggs
2 Large Egg Yolks
1 ½ Cups Heavy Cream
1 ½ Cups Half and Half
1 ½ Cups Grated Cheddar Cheese
1 ½ Cups Grated Jack Cheese
1 Teaspoon Mild Chili Powder
1 Teaspoon Ancho Chili Powder
1/2 Teaspoon Chipotle Powder
1 Tablespoon Sea Salt
1 Teaspoon Ground Black Pepper Pinch of Freshly Grated Nutmeg
Preheat the oven to 350 degrees F. Spray the inside of Large Baking dish (13x9x3 high) with cooking spray. Bring a medium large pot of water to boil.
Remove corn kernels from the Cobbs. Toss with two tablespoons corn or olive oil. Place on a cookie sheet pan with sides and roast in oven for 10 minutes. Longer if using thawed frozen corn to dry it out.
Melt the butter in a sauté pan and sauté onion and peppers over medium-high heat for 4 minutes. Add chili, ancho and chipotle powders and gently sauté for 1 more minute. Remove pan from heat and cool slightly.
Whisk together the whole eggs, egg yolks, heavy cream, and half-and-half in a large bowl. Add salt, pepper and nutmeg. Add the cooked corn, the onion-pepper mixture, grated cheeses and pour into the baking dish.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with the boiling water. Bake the pudding for 1 hour and 15 minutes or until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.