2 large poblano chiles*

2 cups fresh corn kernels (from 2 large ears) or frozen, thawed, divided

2 large eggs

1/2 cup (1 stick) butter, melted, slightly cooled

1 teaspoon salt

Large pinch of baking powder

1 cup sour cream

1/2 cup instant corn masa mix (Maseca)**

4 ounces 1/4-inch-thick slices Serrano ham or prosciutto, cut into 1/4-inch cubes (about 1 cup)

1 cup coarsely grated Manchego cheese (about 4 1/2 ounces

Step 1
Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.

Step 2
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth. Transfer mixture to large bowl. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn. Transfer mixture to prepared baking dish. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.

Step 3
*These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.

Step 4
**Maseca (instant corn masa mix) is available at Latin markets.

BY ROBERTO SANTIBAÑEZ, As Featured in Epicurious  Magazine

https://www.epicurious.com/recipes/food/views/serrano-ham-and-poblano-corn-pudding-233408