Toasted Corn Pudding

Directions

1. 1
   In a wide nonstick frying pan, toast corn ears over medium heat, turning as needed, until about a third of the kernels on each ear are tinged with brown, about 15 minutes.
2. 2
   Remove from pan; let stand until cool enough to handle.
3. 3
   Cut kernels from ears and return to pan.
4. 4
   Add butter and cheese; stir over medium heat until butter and cheese are melted.
5. 5
   Stir in chiles.
6. 6
   Remove pan from heat; sprinkle corn mixture with flour, red pepper and salt, stir lightly to blend.
7. 7
   Spoon corn mixture into a greased 3-4 quart crock pot.
8. 8
   In a bowl, beat milk and eggs until blended; pour over corn mixture.
9. 9
   Sprinkle lightly with paprika.
10. 10
    Cover and cook on low until a knife inserted in center of pudding comes out clean, about 2 3/4 to 3 1/2 hours.
11. 11
    Let stand for about 5 minutes, then cut into pieces to serve garnished with cilantro sprigs.