Title: Southwestern corn & cheese pudding
 Categories: Cheese/eggs
      Yield: 6 Servings
 
      6    Ears of corn or 10 1/2-oz fr
      6    Egg yolks
      3    Eggs
  1 1/2 c  Half and half
      1 c  Grated Monterey Jack or Ched
      1 cn (4 oz) chopped green mild ch
    1/2 ts Salt
    1/4 ts Pepper
 
  HEAT THE OVEN TO 375F. Heavily butter a mold or souffle dish, and set
  aside. Cook the corn, and, if using fresh corn, cut it from the cobs.
  Chop the corn in a food processor fitted with the steel blade or in a
  blender until it's pureed. Corn should still retain texture. Set
  aside. Whisk the egg yolks, eggs and cream together, and then whisk
  in the remaining ingredients. Scrape the mixture into the prepared
  pan. Place the mold in a baking pan, and place in the oven. Pour
  boiling water into the baking pan so it is half way up the sides of
  the mold. Bake for 20 to 30 minutes, or until a knife inserted in the
  center comes out clean. Serve immediately. Serves 8.