Mexican Street Corn Pudding

Cooking spray
3 large scallions
10 ears fresh corn, shucked
1 t. vegetable oil
2 T. minced garlic
1/4 c. water
2 c. whole milk
2 large eggs, lightly beaten
2 T. unsalted butter, melted
1/2 c. all-purpose flour
1 T. chopped fresh cilantro
1-1/2 t. kosher salt
3/4 t. black pepper
1-3/4 oz. Cotija cheese, crumbled (about 7 T.) (can use queso fresco, feta, or Romano instead)
1/2 t. chili powder
Lime wedges

Lightly coat a 13 x 9 glass or ceramic baking dish with cooking spray. Preheat broiler to high with oven rack in top third of oven.

Finely chop while and light green parts of scallions to equal 1/3 cup. Keep but set aside green tops.  (Reserve remainder for another use.)

Lightly coat corn with cooking spray; arrange on a rimmed baking sheet lined with aluminum foil. Broil, turning occasionally, until slightly charred on all sides, 15-20 minutes. Remove from oven and let stand until cool enough to handle, about 10 minutes. Turn oven down to 350 degrees.

While corn cools, heat vegetable oil in a medium skillet over medium-high heat. Add garlic and reserved 1/3 c. scallion pieces; cook, stirring constantly, until fragrant, 1 minutes. Transfer to a large bowl.

Cut corn kernels from cobs (about 6 cups). Place 1/4 c. water and 2 c. corn kernels in a food processor; process until coarsely ground, about 15 seconds. Transfer mixture to garlic mixture in bowl. Stir in milk, eggs, melted butter, and remaining corn kernels. Stir in flour, cilantro, salt, and pepper. Pour into prepared baking dish.

Bake at 350 degrees until bubbly, about 40 minutes. Let cool 5 minutes. Slice reserved green scallion tops to equal 1 cup. Sprinkle corn pudding with sliced scallion tops, Cotija cheese, and chili powder; serve warm with lime wedges.

Serves 12.

Adapted from Cooking Light magazine, Nov. 2018, p. 119.