• New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding


    6 portions

    • Ingredients
    • Butter
      1 Tbsp.
    • New Mexico green chile peppers, roasted, seeded, peeled
      2 each
    • Corn kernels
      5 cups
    • Half and half
      2 cups
    • Eggs, beaten
      2 each

    • Ingredients
    • Sweet potato, peeled, cubed
      2 cups
    • Smoked cheddar, shredded
      1 cup
    • Salt
      1 tsp.
    • Black pepper, ground
      1/2 tsp.
    • Scallions, thinly sliced
      1/4 cup
    • Parlsey, minced
      2 Tbsp.


    1. Preheat the oven to 325°F
    2. Grease 6 1-cup casserole dishes, or a 6-cup casserole dish with butter. Set aside.
    3. Dice the chile peppers into 1/4" pieces. Set aside.
    4. Puree 4 cups of the corn with the half and half in a blender until very smooth. Strain making sure to press out all the liquid from the solids. Discard the solids.
    5. Whisk the eggs with the corn and the half and half mixture.
    6. Combine the liquid mixture with all the remaining ingredients, including the diced chile peppers and 1 cup of corn kernels. Stir well to combine.
    7. Pour the mixture into the prepared casserole dish and place into the oven to bake for 35-45 minutes until set and lightly browned.
    8. Remove from the oven and serve warm.
  • Program Presented by New Mexico Department of Agriculture logo