From Linda Cicero’s Cook’s Corner Column
Corn Pudding Pie with Chiles and Chicken
Dough for single-crust pie
6 green onions, trimmed to 8-inch lengths
2 Hatch chiles (substitute poblano for more heat, Anaheim for less)
6 ears fresh corn, husked
1/4 cup crumbled queso fresco (or well-drained ricotta)
2 ounces cream cheese
3 large eggs
3 tablespoons sugar
1/2 cup milk
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon fresh-cracked pepper
4 chicken breast halves, cooked and shredded
Arrange dough in 9-inch deep-dish pie pan.
Heat a large, dry cast-iron skillet over medium-high heat. Cook green onions in a single layer until they begin to char. Turn and char the other side. Cool and chop coarsely.
Repeat process with the chiles, allowing them to blister and blacken on all sides until well charred. Place in a paper bag to steam 10 minutes, then rub off blackened skin, remove stems and seeds and chop finely.
Cut kernels from corn. In a large bowl, whisk the cheeses, eggs, sugar, milk, flour, salt and pepper with half the corn kernels. Working in batches, process mixture to a coarse texture in food processor. Return to bowl and stir in remaining corn, green onions and chiles.
Heat oven to 375 degrees. Pour filling into prepared crust. Place on a rimmed baking sheet on middle rack, and bake until filling is set and golden, about 50 minutes.
Set aside to cool on wire rack about 20 minutes before slicing. Serve warm with chicken on top. Makes 8 servings.
Source: Adapted from “Savory Pies” by Greg Henry (Ulysses, $16.95).
Per serving: 231 calories (39 percent from fat), 19 g fat (6.3 g saturated, 7 g monounsaturated), 121 mg cholesterol, 23 g protein, 43 g carbohydrates, 3.4 g fiber, 700 mg sodium.