Best 2 Corn And Poblano Lasagna Recipes
Indulge in a culinary masterpiece that combines the vibrant flavors of Mexico and the comforting warmth of lasagna. This Corn and Poblano Lasagna is a symphony of textures and tastes, featuring layers of tender corn tortillas, roasted poblano peppers, creamy cheese, and a rich tomato sauce. Each bite offers a delightful balance of spice, sweetness, and smokiness, leaving you craving more.
In addition to the main recipe, this article also includes a selection of complementary dishes that will elevate your dining experience. Treat your taste buds to a refreshing Poblano and Corn Salad, a zesty Avocado Salsa, and a creamy Corn Pudding. These recipes are not only delicious but also easy to prepare, making them perfect for busy weeknights or special occasions.
Whether you're a seasoned cook or a novice in the kitchen, this article has something for everyone. With detailed instructions, helpful tips, and stunning food photography, you'll be guided through each recipe seamlessly. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your family and friends amazed.
CORN AND POBLANO LASAGNA
Provided by Marcela Valladolid
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
CORN AND POBLANO LASAGNA 2
Provided by Marcela Valladolid
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
Tips:
- Use fresh ingredients for the best flavor. Poblano peppers, corn, and tomatoes are all at their peak in the summer, so this is the perfect time to make this lasagna.
- Don't be afraid to adjust the heat level. If you like your food spicy, add an extra poblano pepper or two. If you prefer a milder flavor, remove the seeds from the poblanos before cooking.
- Make sure the lasagna is cooked all the way through before serving. Insert a toothpick into the center of the lasagna. If it comes out clean, the lasagna is done.
- Let the lasagna cool for a few minutes before cutting and serving. This will help the lasagna hold its shape.
- Serve the lasagna with your favorite toppings. Some popular options include sour cream, guacamole, and salsa.
Conclusion:
This corn and poblano lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It's packed with flavor and sure to be a hit with your family and friends. So next time you're looking for a new lasagna recipe, give this one a try. You won't be disappointed!
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