CORN AND CHILE PUDDING

4 ears corn, preferably sweet like silver queen
3 eggs, separated
1/2 cup milk
4 tablespoons whole milk yogurt
2 tablespoons white cornmeal
2 tablespoons almond flour
1/2 teaspoon salt
6 large Anaheim green chiles (I find them at my local Harris Teeter)
2 ounces Monterrey jack cheese, shredded
2 ounces sharp cheddar cheese, shredded

Shuck and husk the corn; scrape the kernels into a mixing bowl, making sure to get the “milk’ from the cob as well. Add the egg yolks, milk, yogurt, cornmeal, almond flour, salt and mix well.

Either on a grill or a broiler pan, char the chiles until they are blackened and blistered evenly. Put into a paper bag and or tin foil and cool.

Meanwhile, cook the bacon; drain and break into about 1 inch pieces.

Preheat the oven to 350°. Butter a 8-inch square baking dish (or one with similar capacity).

Peel the skins away from the peppers, removing the stem and seeds. Layer them in the bottom of the baking dish. Sprinkle the cheeses over the peppers.

Beat the egg whites with a mixer until stiff and fluffy. Gently stir into the corn mixture with a spatula. Turn out into the baking dish.

Cook for about 20 minutes until the middle is not jiggly and it has “poofed” liked a soufflé.

Sprinkle the pudding with the bacon bits. When serving, make sure the guests scoop down to the chilies to get all of the flavorful tastes of the dish! A little surprise there hiding in the bottom! Great as a holiday dish, or summer when the corn is at its peak, or actually anytime of the year. Pairs well with poultry, meat, or fish! It was great with my scallops! Enjoy!