From Too Many Chefs -

August 21, 2006
Mexican Corn and Peppers Casserole

Is this a casserole or a souffle or a big frittata or what? I can't decide. I used a recipe I found online as a starter for this Mexican Corn and Peppers Casserole, but I deviated from the recipe significantly so I'm claiming it as a semi-original.

Whatever it its, let it be recorded that this is the first from scratch dish cooked in our brand-new green kitchen. Ok, the kitchen isn't new, but the wall color certainly is. We spent most of Saturday and an hour or two Sunday painting the ceiling off-white and covering over the awful peach and orange color scheme that the house came in with a beautiful green. It finally feels like someplace we'd live rather than someplace we were visiting.

And this dish is very "us", as well. Roasted red peppers, fresh corn and fried corn, chipotles in adobo, a roasted poblano, and a couple of jalapenos are set in a custard base and given structure by masa corn flour. The end result is tasty, and The Redhead described it as "meaty", though there is no meat in the dish at all. Those of you who indulge in the porcine realms might consider adding some bacon or pancetta, and using the grease from that instead of the olive oil I've used to fry the one batch of corn.

We ate this for dinner, but it would make a great Mexican- or Southwestern- themed breakfast food. One 10x10 square baking dish will yield 9 servings.

Mexican Corn and Peppers Casserole
5 medium ears fresh corn on the cob
3-5 roasted peppers, assorted red bell and green poblanos, skins removed, cut into 1/2" pieces
2 jalapeno peppers, seeded, flesh cut into 1/4" dice
3 cloves garlic, minced fine
2 tablespoons olive oil
1/2 cup chopped cilantro
1 cup masa harina
3 tablespoons chopped chipotle peppers in adobo, with sauce
1 cup half and half (or 1/2 cup heavy cream and 1/2 cup milk, mixed together)
1 1/2 cups shredded extra sharp cheddar
1/2 cup grated queso anjeo
2 beaten eggs
2 tablespoons yor favorite tomato-based salsa per serving (18 tablespoons in all, or one cup, 2 tablespoons)

Cut the corn kernels from the cobs into a large bowl. Mix with the roasted peppers, garlic, and jalapenos. Heat two tablespoons of olive oil in a large sauce pan until shimmering. Dump the corn and pepper mix into the skillet. Reduce heat to medium-high and sautee three-five minutes until everything is wormed through and the jalapenos are starting to soften.

Return the mix to the large bowl. Mix in the masa, cilantro, chipotle in adobo, one cup of cheddar and all the queso anjeo. Salt and pepper to taste. In a smaller bowl, mix the half and half and eggs well.

Preheat the oven to 375 F.

Get a 10" square baking dish. If it is not non-stick, lightly oil the insides. Pour the contents of the big bowl into the baking dish. Pour the custard (the egg/half and half mix) over the contents of the baking dish and mix well. Level the surface out and top with the remaining 1/2 cup of cheddar.

Cover the dish with aluminum foil tightly. Bake in the 375 F oven for 40 minutes, then remove foil and bake for 10 minutes more. Let cool five minutes before cutting/serving. Top with two tablespoons salsa on each serving.

Posted by Barrett in Maryland at August 21, 2006 7:38 AM

this sounds delicious, though even heavier than the hearty veggie mexican lasagna my girlfriend appropriated from the internet somewhere.

Posted by Seth R. Feldman on August 21, 2006 at 2:04 PM

Mmm my husband would love this!

Posted by Melissa on August 22, 2006 at 2:24 PM

Great recipe. I just tried a Mango Salsa that I found on Wonderful combination of flavors. I'm sure this would work very well with this Mexican Corn and Peppers Casserole. Also I found many other recipes that I want to try as well as some information on home, family, fashion, gardening and design.
Wow Kathy Ireland is a busy lady.
thanks for the recipe

Posted by Eddie on August 30, 2006 at 5:31 PM

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Posted by Meg in Paris on October 18, 2006 at 2:17 PM