CHEESE-CHILE CORN SQUARES
About 9 servings
Preheat the oven to 350°F. Generously butter a 9-inch square baking pan.
Combine in a large bowl:
- 3 cups shredded Monterey Jack (12 ounces)
- 1½ cups fresh, frozen, or drained canned corn kernels
- 1 cup fine yellow cornmeal or masa harina
- 6 large eggs, well beaten
- 3 jalapeños or 1 poblano or New Mexico chile pepper, roasted, chopped
- 2 tablespoons chili powder
- ½ teaspoon salt
Scrape the mixture into the prepared pan. Bake until the top is nicely browned, about 30 minutes. Let cool until it firms sufficiently to be cut, then cut into 3-inch squares. Serve with:
- Salsa, store-bought or homemade
- Frijoles de la Olla