Smoky Poblano Corn Pudding

Name: Smoky Poblano Corn Pudding
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8
Ingredients: 4 medium poblano peppers; 1 cup milk; 0.5 cup heavy whipping cream; 0.33333334326744 cup white sugar; 0.25 cup all-purpose flour; 0.25 cup butter, melted and cooled; 3 large eggs; 1.5 teaspoons kosher salt; 1 (16 ounce) package frozen corn; 1 cup shredded sharp Cheddar cheese; 1 tablespoon chopped fresh chives, or to taste

4.7

(59)

52 Reviews

23 Photos

This corn and poblano casserole is a great addition to your Thanksgiving table. This simple recipe transforms frozen corn into a decadent, richly flavored dish in no time at all.

Submitted by Ashley Baron Rodriguez

Updated on November 30, 2022

Tested by

Allrecipes Test Kitchen

23

Prep Time:

20 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Servings:

8

Yield:

1 1 1/2-quart casserole

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Ingredients

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Original recipe (1X) yields 8 servings

4 medium poblano peppers
1 cup milk
½ cup heavy whipping cream
⅓ cup white sugar
¼ cup all-purpose flour
¼ cup butter, melted and cooled
3 large eggs
1 ½ teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste (Optional)

Directions

Preheat the oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 350 degrees F (175 degrees C).
Remove stems, seeds, and charred skin from peppers; roughly chop flesh.
Grease a 1 1/2-quart baking dish.
Whisk milk, cream, sugar, flour, melted butter, eggs, and salt together in a bowl. Stir in corn, Cheddar cheese, and chopped poblanos. Pour mixture into the prepared baking dish.
Bake in the oven until set, slightly puffed on top, and golden around the edges, 45 minutes to 1 hour. Garnish with chopped chives.

Tips

Substitute Monterey Jack cheese for Cheddar and scallions for chives if desired.

If you have a gas stove, you can roast the peppers over the flame, flipping every 2 to 3 minutes, until blackened and soft.

119 home cooks made it!

Nutrition Facts (per serving)

296	Calories
17g	Fat
27g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 296
% Daily Value *
Total Fat 17g	22%
Saturated Fat 10g	51%
Cholesterol 116mg	39%
Sodium 557mg	24%
Total Carbohydrate 27g	10%
Dietary Fiber 3g	10%
Total Sugars 13g
Protein 11g	21%
Vitamin C 39mg	43%
Calcium 186mg	14%
Iron 1mg	6%
Potassium 327mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Smoky Poblano Corn Pudding

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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