Corn Pudding

Here's a nice little recipe for the last of the season's corn. It's simple, delicious, and budget-friendly, and it's wonderful when paired with grilled meats and any kind of seafood, especially shrimp.

Because the pudding is not perfectly smooth, it's a lot like grits, but grits made from fresh corn rather than dried and ground. If you're not a fan of spice, you can leave out the poblanos, or if you would like to eat this as more of a dessert course, you can add sugar and cinnamon.

Corn Pudding

(Slightly Adapted from Mexico the Beautiful)

• 2 poblano peppers, roasted, peeled, seeded, and diced
• 8 cups fresh corn kernels, cut off the cobs (from about 8-10 ears of corn)
• 4 ounces melted butter
• 1/4 cup water
• 1/2 teaspoon salt
• 
  
  2 teaspoons baking powder
  
  
  

  Place the corn kernels in the bowl of a food processor. Add the melted butter, water, salt, and baking soda, and puree until almost smooth.
  
  Transfer to a 9x9 inch baking dish, prepped with butter or non-stick cooking spray, and mix in the poblano peppers. Bake for 30 minutes or until the top is lightly browned. Allow to cool for a few minutes, and serve.