ARGENTINE CORN PUDDING

ARGENTINE CORN PUDDING image

Yield 10 servings

Number Of Ingredients 11

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4 Tbls of butter divided
2 1lb bags of frozen corn, thawed
1 Cup whole milk
2 cups finely chopped onions
6 green onions chopped
1 Tbls chopped Serrano chilies
4 Large eggs
1 Tbls all purpose flour
¾ tsp salt
½ tsp black pepper
1 1/2 cups grated parmesan cheese divided

Steps:

Preheat oven to 350 butter 11x7 inch glass baking dish. Melt 2 Tbls of butter in a large skillet over medium high heat. Add corn, sauté for 5 minutes and add milk. Reduce to medium, cover and simmer until corn is tender about 5 minutes. Transfer to a blender and blend to a course puree. Melt 2 Tbls of butter in the same skillet over medium high heat, add onions and chilies. Saute until onions are tender, about 4 minutes. Remove from heat, stir in corn puree and cool for 15 minutes. Beat eggs flour salt and pepper in a bowl and mix in 1 cup of cheese. Stir egg mixture into corn mixture. Transfer to dish and sprinkle with remaining ½ cup of cheese. Bake until golden. About 40 minutes.