Baked Corn Pudding with Chiles, Onions, and Cheese

4 tablespoons of butter – divided
1 kilo (about 2 pounds) of frozen corn kernels, thawed
1 cup whole milk

2 cups finely chopped onions
6 green onions chopped
1 tablespoon (packed), chopped and seeded Serrano chilies

4 large eggs
1 tablespoon all purpose flour
¾ teaspoon of salt
½ teaspoon ground black pepper
1 ½ cups grated Parmesan cheese, divided

Preheat oven to 350 degrees F. Butter glass baking dish.
Melt 2 tablespoons of butter in a large skillet over medium high heat.
Add corn and sauté for 5 minute.
Add milk.
Reduce heat to medium and cover, and simmer until corn is tender (about 5 minutes).
Transfer to processor and blend to course puree.

Melt 2 tablespoons of butter in same skillet over medium high heat.
Add all onions and chilies; sauté until onions are tender, about 4 minutes.
Remove from heat, stir in corn puree and cool for 15 minutes.

Beat eggs, flour, salt and pepper to blend in a bowl.
Mix in 1 cup of cheese. Transfer to baking dish.
Sprinkle with ½ cup of cheese.
Bake until golden, about 40 minutes.

Voila!

Source: Bon Appetit, February, 2004 (Argentina)

Note: Dinner Club, January 31, 2004

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