Sweet and Spicy Corn Pudding

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon chili powder 
• 4 cup corn kernels ( 6 ears corn)
• 3 large eggs 
• 2 tablespoon cilantro leaves fresh chopped
• 1.5 cup half-and-half 
• 1  onion chopped
• 1 cup queso fresco cheese crumbled
• 1 tablespoon salt 
• 4 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• roasting pan
• casserole dish

Directions

1. Preheat oven to 375 degrees F. Lightly utter an 8-cup gratin or shallow casserole dish. In a large saute pan, melt the remaining butter over medium heat just until foaming.
2. Add the onion and saute until translucent, about 5 minutes.
3. Add the bell pepper, scallions, and jalapeno and saute for 2 minutes.
4. Add the corn and saute an additional 2 minutes more.
5. Remove from heat and set aside.In a large bowl, whisk together the eggs and half-and-half. Stir in cilantro, salt, pepper, chili powder, and ½ cup cheese, then the cooked corn mixture.
6. Pour into the prepared dish.
7. Sprinkle the top with the remaining cheese.
8. Place the gratin dish in a large roasting pan and fill the pan with boiling water to reach halfway up the sides of the dish.
9. Bake the pudding for 40 minutes, until a knife inserted in the center comes out clean.
10. Serve warm.