![Corn-and-poblano pudding](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/h4vhuoxtbutuurec234c.jpg?auto=webp&optimize=medium)
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