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unsalted butter, to coat the baking dish
2 Tbsp. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 large eggs
1 c. sour cream
3/4 c. whole milk
1 Tbsp. granulated sugar
4 c. corn kernels (from 4 fresh ears or frozen and thawed)
4 scallions, sliced
1 poblano chile, thinly sliced
1 small red bell pepper, thinly sliced
4 oz. sharp Cheddar cheese, grated (about 1 cup)

Heat oven to 350 degrees. Coat a 9x13-inch baking dish with butter.

In a food processor, pulse flour, baking powder, and salt. Add
eggs, sour cream, milk, sugar, and 2 cups of corn kernels. Process
until nearly smooth.

In a large bowl, combine scallions, poblano, red pepper, cheese, and
remaining 2 c. of corn kernels. Add to batter and mix to combine.

Pour into prepared dish and bake until golden brown and the center
is still slightly wobbly, usually 40 to 50 minutes. Let cool 10
minutes before serving.

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