Corn Pudding

INGREDIENTS:

1. 1 1/2 tablespoons butter
2. 1 onion, chopped
3. 1 green bell pepper, chopped
4. 1 red bell pepper, chopped
5. 1 1/4-pound piece smoked ham, such as the Black Forest, cut into 1/2-inch pieces
6. 3/4 teaspoon salt
7. 1/2 teaspoon fresh-ground black pepper
8. 1 cup fresh (from about 2 ears) or frozen corn kernels
9. 1 1/2 cups half-and-half
10. 6 eggs
11. 1 1/2 teaspoons sugar
12. 1/8 teaspoon cayenne
13. 1/4 pound Monterey Jack, grated (about 1 cup)

1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
2. Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
3. Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey Jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.

SUGGESTED PAIRING

Look for a gentle and fruity Merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from Merlot, along with somewhat earthy undertones that will marry nicely with the corn.