Ingredients

3 cups corn kernels, fresh, frozen, or canned
2 sticks unsalted butter
2 tablespoons sugar
3 large eggs
1 1/2 cups rice flour (use Goya’s, not rice flour from Chinatown)
1 tablespoon baking powder
8 ounces white Cheddar cheese, shredded
4 ounces poblano chiles, roasted, seeded, and diced
Cornstarch

Instructions

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)