Santa Fe Corn Pudding

4 cups fresh corn kernels (from about 6 ears), divided
2 large eggs
1 1/2 cups half-and-half
About 1 tsp. coarse kosher salt
1/2 cup chopped roasted green chilies (see Notes)
1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided
4 tbsp. melted butter, divided
1/2 cup grated Monterey jack cheese or pepper jack cheese

1. Preheat the oven to 350°.
2. Grease a 2-qt. baking dish.
3. Put 1 3/4 cups corn kernels in bowl of a food processor.
4. Pulse until mixture is pureed but still a bit chunky, about 5 pulses.
5. Set aside.
6. In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt.
7. Add whole and pureed corn kernels, green chilies, 1/4 cup crackers, and 3 tbsp. melted butter.
8. Stir to combine.
9. Spoon mixture into prepared baking dish and scatter cheese over top.
10. In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tbsp. melted butter.
11. Sprinkle over cheese.
12. Bake pudding 45 to 50 minutes, or until puffed and golden brown.
13. The edges should be a bit crusty and the center still a little jiggly.
14. Serve hot.

Makes 6 to 8 servings