Roasted Corn Pudding

1        Tablespoon XVOO or Corn Oil
4        Cups Fresh Yellow Corn Kernels Cut off the Cobbs (From 4 to 6 Ears)
or the Equivalent of Frozen Corn Kernels
1        Tablespoon Unsalted Butter
1        Cup Chopped Scallions
1        Cup Chopped Red Bell Pepper
1        Chopped Jalapeño Seeds and Veins Removed (Optional)
3        Large Eggs
1        Large Egg Yolk
¾       Cup Heavy Cream
¾       Cup Half and Half
¾       Cup Grated Cheddar Cheese
¾       Cup Grated Jack Cheese
½       Teaspoon Mild Chili Powder
½       Teaspoon Ancho Chili Powder
½       Teaspoon Chipotle Powder
2         Teaspoons Coarse Sea Salt
½        Teaspoon Freshly Ground Black Pepper
Pinch of Freshly Grated Nutmeg

Preheat the oven to 350°F. Spray the inside of 10″ deep dish ceramic or glass pie dish with cooking spray.  Bring a medium large pot of water to boil.

Remove corn kernels from the cobbs.  Toss with 1 tablespoon of the 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 yolk, 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 45 – 50 minutes or until the top begins to brown and a knife inserted in the center comes out clean.  Serve warm.

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