Santa Fe Corn Pudding

• 4 cups fresh corn kernels (from about 6 ears), divided
• 2 large eggs
• 1 1/2 cups half-and-half
• About 1 tsp. coarse kosher salt
• 1/2 cup chopped roasted green chiles (see Notes)
• 1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided
• 4 tablespoons melted butter, divided
• 1/2 cup grated Monterey jack cheese or pepper jack cheese

1. Preheat the oven to 350u0b0. Grease a 2-qt. baking dish.
2. Put 1 3/4 cups corn kernels in bowl of a food processor. Pulse until mixture is pureed but still a bit chunky, about 5 pulses. Set aside.
3. In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt. Add whole and pureed corn kernels, green chiles, 1/4 cup crackers, and 3 tbsp. melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.
4. In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tbsp. melted butter. Sprinkle over cheese.
5. Bake pudding 45 to 50 minutes, or until puffed and golden brown. The edges should be a bit crusty and the center still a little jiggly. Serve hot.
6. Note: Nutritional analysis is per serving.

fresh corn kernels, eggs, coarse kosher salt, green chiles, crackers, butter, grated monterey jack cheese

Taken from www.myrecipes.com/recipe/santa-fe-corn-pudding (may not work)