Ingredients

• 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)

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Instructions

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.
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.
3. *These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets. **Maseca (instant corn masa mix) is available at Latin markets.
4. *These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.
5. **Maseca (instant corn masa mix) is available at Latin markets.