Step 1

Husk corn, remove all the silks. Wash and dry.

Step 2

Smear 1 T. butter in a 1 1/2 quart casserole 9" x 12" to coat evenly and thickly. Set aside.

Step 3

Grate 3 ears of corn using large holes of your grater. Will be creamy - save all juices - will have 1 heaping cup.Cut the kernels off from remaining 2 ears of corn. HINT: cut corn in half - place flat edge on a cutting board, remove kernels with a sharp knife; will have 2 cups. Preheat oven to 350 degrees.

Step 4

Make a roux: Add butter to a 2 quart pot, melt over low heat. Add the flour (gluten free or regular) and minced onion and whisk smooth for one minute. Add milk - 1/2 cup first whisking until creamy & thick over medium heat, about 30 seconds. Add remaining 1 1/2 cups of milk whisking until starts to thicken about 2 minutes. Add all grated corn, salt & sugar; whisk in - remove from heat.

Step 5

Let cool 5 minutes. Bring a full kettle of water to a boil (for the water bath.)Add eggs, one at a time whisking each until smooth. Add corn kernels, mix well.Pour corn mixture into the prepared pan. In a small bowl mix shredded cheddar cheese & chipotle seasoning so it is well mixed. Top corn pudding evenly with the cheese mixture. Add corn pudding into the larger pan - carefully pour boiling water in the pan to reach half way up the sides.Carefully place in the oven and cook until puffed and cooked 35 minutes. (Feel the top - should be just firm.)