Name: Smoky Poblano Corn Pudding
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Poblano peppers - 4 medium; Milk - 1 cup; Heavy whipping cream - ½ cup; White sugar - ⅓ cup; All-purpose flour - ¼ cup; Butter, melted and cooled - ¼ cup; Eggs - 3 large; Kosher salt - 1 ½ teaspoons; Frozen corn - 1 (16 ounce) package; Shredded sharp Cheddar cheese - 1 cup; Chopped fresh chives, or to taste (Optional) - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Smoky Poblano Corn Pudding

1. Poblano peppers - 4 medium

2. Milk - 1 cup

3. Heavy whipping cream - ½ cup

4. White sugar - ⅓ cup

5. All-purpose flour - ¼ cup

6. Butter, melted and cooled - ¼ cup

7. Eggs - 3 large

8. Kosher salt - 1 ½ teaspoons

9. Frozen corn - 1 (16 ounce) package

10. Shredded sharp Cheddar cheese - 1 cup

11. Chopped fresh chives, or to taste (Optional) - 1 tablespoon

How to cook deliciously - Smoky Poblano Corn Pudding

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.

2. Stage

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).

3. Stage

Remove stems, seeds, and charred skin from peppers; roughly chop flesh.

4. Stage

Grease a 1 1/2-quart baking dish.

5. Stage

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.

6. Stage

Bake in the oven until set, slightly puffed on top, and golden around the edges, 45 minutes to 1 hour. Garnish with chopped chives.