Ingredients

2 pounds frozen corn kernels, thawed

Whole milk as needed (about 1 cup)

6 eggs, separated

1/2 cup sugar

6 tablespoons butter, softened

3/4 cup all-purpose flour

1 teaspoon sea salt

1 teaspoon baking powder

1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese

1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips

Half of a red bell pepper, cut into strips

• *Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.

Description

Editor's Note: The Recipe And Introductory Text Below Are From Fonda San Miguel: Thirty Years Of Food And Art, By Tom Gilliland, Miguel Ravago,...

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