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

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.