Provided by: Chefs Aaron Sánchez, Zarela Martínez
Grind the corn by pulsing batches in the food processor until coarsely crushed but not puréed. Set aside.
Preheat the oven to 325 degrees. In a mixing bowl, cream the butter until light and fluffy. Add the sugar, 1 tablespoon at a time. Beat in the eggs one by one until incorporated.
Sift the dry ingredients, and add to the creamed mixture in 2 parts, beating on low speed until combined. Fold the ground corn into the batter, followed by the cheese and chiles.
Butter a 13-by-9-inch Pyrex baking dish, and lightly dust with cornstarch. Pour in the mixture and bake for 50 to 60 minutes or until crust is golden and a toothpick inserted in the center comes out clean.(Published 2007)