Mexican Corn Pudding Served With Smoky Chipotle Sauce

• Butter for greasing the dish
• 1/4 cup plain breadcrumbs to coat the bottom of the dish
• 8 medium-sized ears of corn, kernels removed from the cob
• 1 cup butter, cut into small pieces
• 1/2 cup whole milk
• 6 large eggs
• 4 ounces queso fresco
• 1 teaspoon baking powder
• 2 tablespoons flour
• 1/4 cup sugar
• 1 (4 1/2 ounce) can chopped green chiles, drained
• FOR THE SAUCE:
• 3 peeled cloves garlic
• 4 medium tomatillos, husked, rinsed and cut in half
• 2 canned chipotle chiles en adobo
• salt to taste

1. PREP: Preheat the oven to 350. Butter a 9 x 13 inch baking dish and then cover the bottom with an even layer of bread crumbs. With a sharp knife, cut the corn off of the cobs into a large bowl (or the bowl of a food processor if you have one).
2. COMBINE: Add remaining ingredients to the corn and stir to combine. If you are using a food processor, pulse until mixture is smooth. If you do not have a food processor, puree the mixture in batches in a blender until smooth.
3. COOK: Pour the corn mixture into the baking pan and bake 1 hour.
4. WHILE CORN PUDDING COOKS, MAKE THE SAUCE: Lay garlic and tomatillos (cut-side down) in a non-stick skillet and saute over MEDIUM HIGH heat until tomatillos are brown, about 4 minutes. Turn over and brown the other side. Transfer everything to a blender. Add chiles + 1/4 cup water and blend until coarse. Season with salt to taste. Pour into a serving bowl and serve at room temperature.
5. SERVE: Serve corn pudding warm with smoky chipotle sauce drizzled to taste. It is nice and hot, so start off with just a little.

butter, breadcrumbs, corn, butter, milk, eggs, queso fresco, baking powder, flour, sugar, green chiles, garlic, chiles, salt

Taken from food52.com/recipes/6322-mexican-corn-pudding-served-with-smoky-chipotle-sauce (may not work)