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.
