A lush, slightly sweet corn custard with bits of roasted hatch chile, crispy bacon and melty Monterey Jack! A deliciously different side dish and my Dad's favorite!
Preheat the oven to 350°. Spray a baking dish or individual ramekins with vegetable spray and set inside a larger baking pan with at least 2" sides.
Shuck the corn cobs, removing the silk and using a sharp knife, cut the kernels off the cobs and transfer to a large bowl. Hold a corn cob over the bowl and run the back of the knife along the corn cobs to scrape out extra milk and flesh. Add the chiles, sugar and salt and mix to combine.
In a small bowl, whisk together the eggs and milk and transfer to the corn mixture. Add 3/4 of the bacon and cheese and stir to combine. Pour the corn mixture into the baking dish or ramekins and top with remaining cheese and bacon.
Add hot water to the larger baking pan so that it reaches about halfway up the outside of the corn pudding dish.
Bake for 40-50 minutes for a single large casserole and 30-40 minutes for individual ramekins.