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Corn-and-poblano pudding

Corn-and-poblano pudding

3
Points®
Total Time
1 hr 25 min
Prep
20 min
Cook
55 min
Serves
8
Difficulty
Easy
For a potluck, as a side dish for Thanksgiving, or anytime you need to serve something that’s easy to make and a surefire success, this creamy corn casserole is the answer. If you want to save some time, skip roasting the poblanos; just chop them and cook them along with the onion in Step 3.

Ingredients

Poblano chili pepper

2 medium

Cooking spray

4 spray(s)

Uncooked onion

1 medium, finely chopped

Garlic

2 clove(s), minced

Frozen corn

4 cup(s), fresh (from about 5 ears)

2% reduced fat milk

1½ cup(s)

Egg

2 large egg(s)

Reduced fat cheddar cheese

4 oz, shredded (1 cup)

Crumbled queso fresco cheese

1 oz, or goat cheese

Cilantro

3 Tbsp, chopped fresh

Table salt

1 tsp

Black pepper

¼ tsp

Instructions

  1. 1 Preheat broiler. Line bottom of broiler pan with foil. Place poblanos in prepared pan. Broil 5 inches from heat, turning occasionally, until skin blisters, about 10 minutes. Wrap poblanos in foil and let steam about 10 minutes. When cool enough to handle, peel poblanos, remove seeds and stem, and dice.
  2. 2 Reduce oven temperature to 350°F. Spray 2-quart baking dish with nonstick spray.
  3. 3 Spray skillet with nonstick spray and set over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until onion is tender, about 5 minutes. Set aside.
  4. 4 Puree 1 1/2 cups corn in food processor or blender until chunky. Heat milk in small saucepan over high heat just until small bubbles appear along edge of pan. Whisk eggs in large bowl, then gradually whisk in hot milk. Stir in pureed corn, remaining 21/2 cups corn kernels, poblanos, Cheddar, queso fresco, onion mixture, cilantro, salt, and pepper.
  5. 5 Pour corn mixture into prepared dish. Bake until golden and toothpick inserted into center comes out clean, about 40 minutes. Garnish with thyme sprigs (if using).
  6. Serving size: (about 2/3 cup)

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