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| 1 Esslöffel | Unsalted butter; room temp. |
| 2 1/2 Tasse | Corn kernels; cut from about 5 ears fresh or frozen corn |
| 1 Esslöffel | baking powder |
| 8 x ca. 30 g | Monterey Jack cheese; diced |
| 8 x ca. 30 g | Cheddar diced |
| 4 | Fresh mild green chiles; parched; peeled, seeded or |
| 4 | Canned whole green chiles |
| 3 Esslöffel | sugar |
| 9 | eggs |
| 3 Tasse | whipping cream |
| 1 Esslöffel | Salt |
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Preheat oven to 350. Butter a 3-quart baking dish. In a food processor, combine corn, baking powder, cheeses, chiles & sugar; process just until corn kernels are broken down. In a very large bowl, whisk together eggs & cream. Add corn mixture and stir to combine, then stir in salt. Pour into buttered baking dish. Bake 45 to 55 minutes or until custard is just set & a knife inserted in center comes out clean. Serve immediately. Makes 12 servings.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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