?12 ears corn, with husks
1 c. (2 sticks) butter, room temperature
3/4 c. fine yellow cornmeal
1/4 c. sugar
3 oz. cream cheese, room temperature
1 tsp. salt
1/3 c. whipping cream
1/2 lb. Monterey Jack cheese, grated
3 fresh Anaheim chilies, roasted, peeled, seeded and cut into 1-in. squares or strips???
Remove husks from corn. Soak wide outer husks in boiling water until softened, about 15 minutes. Drain well.
Line a 9x13-in. baking dish with husks, overlapping if necessary, and allowing excess to hang over sides.
Preheat oven to 375°F/190°C.
Cut corn from cobs; set aside 1 c. Puree remainder in batches in processor.
Beat butter in large mixer bowl until fluffy. Beat in cornmeal, sugar, cream cheese and salt. Stir in reserved corn and corn puree. Blend in cream.
Pour half of corn mixture into prepared dish, smoothing on top. Do not spread to edges of husks.
Cover with cheese and chiles.
Pour in remaining mixture. Fold husks over to partially cover mixture. Cover with foil. Bake 1 hour.
Uncover and let stand 20 minutes before serving. Cazuela will firm as it cools.