Best 2 Poblano Corn Pudding Recipes
In the realm of culinary delights, Poblano Corn Pudding stands as a beacon of flavor, a harmonious blend of textures and tastes that captivates the senses. This delectable dish, rooted in the vibrant culinary heritage of Mexico, is a symphony of fresh corn, roasted poblano peppers, and a creamy custard filling, all baked to golden perfection. Our culinary journey takes us through a collection of carefully curated recipes, each offering a unique twist on this classic dish. From the traditional Poblano Corn Pudding, bursting with the smoky essence of roasted poblanos, to the vegetarian-friendly Roasted Poblano and Corn Pudding, a delightful symphony of flavors without compromising on taste. For those seeking a touch of indulgence, the Poblano Corn Pudding with Chorizo adds a savory depth with its spicy chorizo sausage. And for a delightful fusion of flavors, the Poblano Corn Pudding with Goat Cheese and Roasted Red Peppers introduces a tangy twist with its creamy goat cheese and vibrant roasted red peppers. Whether you prefer a classic rendition or a creative reimagining, our collection of Poblano Corn Pudding recipes promises a culinary adventure that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
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.
Provided by Ashley Baron Rodriguez
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g
POBLANO CORN PUDDING
Provided by Guy Fieri
Categories side-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
- Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
- Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
- In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
- Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
- Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.
Tips:
- Choose the right poblano peppers: Look for poblano peppers that are deep green in color and have smooth, unblemished skin. Avoid peppers that are wrinkled or have brown spots.
- Roast the poblano peppers properly: Roasting the poblano peppers brings out their smoky flavor. To roast the peppers, place them on a baking sheet and broil them in the oven for 5-7 minutes per side, or until the skins are blackened and blistered. Once the peppers are roasted, immediately place them in a paper bag and seal it. This will help to steam the peppers and make them easier to peel.
- Use fresh corn: Fresh corn adds a sweet and juicy flavor to the pudding. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it before using.
- Don't overcook the pudding: The pudding is done when it is set and has a slightly golden brown crust. Overcooking the pudding will make it dry and rubbery.
Conclusion:
Poblano corn pudding is a delicious and versatile dish that can be served as a side dish, main course, or even as a breakfast casserole. It is a great way to use up leftover poblano peppers and corn. With its creamy texture, smoky flavor, and colorful appearance, this pudding is sure to be a hit at your next gathering.
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