Smoky Poblano Corn Pudding | The Best Recipes

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Smoky Poblano Corn Pudding

"In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil."

Ingredients :

  • 4 poblano peppers
  • 1 cup milk
  • 1/2 cup heavy whipping cream
  • 3 eggs
  • 1/3 cup white sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, melted and cooled
  • 1 1/2 teaspoons kosher salt
  • 1 (16 ounce) package frozen corn
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon chopped fresh chives, or to taste (optional)

Instructions :

Prep : 20M Cook : 8M Ready in : 1H35M
  • Preheat 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 the stems, seeds, and the charred skin and roughly chop peppers.
  • Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
  • Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
  • Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

Notes :

  • Substitute Monterey jack cheese for the Cheddar cheese and scallions for the 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.

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