| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 3 poblano peppers
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon fresh ground black pepper, plus more for seasoning
- 2 cups whole milk
- 3 eggs
- 3 tablespoons sour cream
- 1 cup grated sharp white Cheddar
- 4 ears corn, shucked and kernels removed, about 4 to 5 cups
- 4 tablespoons chopped fresh Italian parsley leaves
- 4 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cayenne pepper
- 2 cups panko bread crumbs
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 228 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 77 mg |
| Sodium | 246 mg |
Reviews
This was awful. Won’t be making it again.
Such a delicious recipe. I doubled the poblanos, because I love them. I pair this with GF’s chipotle-mango bbq chicken. Fantastic!
This sounded really great and i can’t say that i really experienced the flavors. I also think I cooked it too long. First in the convection oven and then stuck it in the oven with the ham. I would not put 2 cups of panko again just a dusting. I broiled the peppers to peel and dice – very easy. i pretty much followed the recipe except using 4 cups of frozen corn and think i would add more cheese next time. It does need something else to give it a little kick.
I’m surprised that Guy, known for spicy foods, would have something so bland. I noticed other reviews that didn’t think this was a hit and added extra spice, herbs and even Parmesan to the panko topping. I’m thinking that there was way too much milk that watered the end product. I too, will be looking for another recipe.
I made this for a company party & everyone loved it including myself! Would make this again. Prep time was a little longer then mentioned but worth it.
AMAZING!!!!!
Love this dish!!! I did use frozen corn, which was just fine. I will try with fresh when in season. I’ve only made it once, and my veggie hating husband liked it, and my Mom has already asked for the recipe. To cut down on the time to prepare, I’m going to try the canned fire roasted chiles next time. Going in my list of regulars. Thanks Guy!
No, it is not really pudding like at all, but does it have to be? No, but Maybe they should have called it Poblano Corn Casserole, because that’s what it really is. Personally, I don’t care what they call it. I call it wonderful and super easy!
Update:
I’ve made this several times now and I’ve used the canned fire roasted chili peppers, and they taste fine in this dish. Everyone who tries this dish absolutely loves it and always asks for seconds. It makes a lot, but it’s perfect as left overs. I make mine the day before we go camping and just warm it up for a dinner side dish.
LOVE LOVE this dish….
Have been making it for family get togethers and it never disappoints.
Have been making it for family get togethers and it never disappoints.
Loved this dish. Took it to a BBQ and was asked to bring it again. The name pudding may put some off, until they taste it
Sorry Guy,
This one was just not a hit with us. I’ll keep looking for another way to get Poblanos and Corn in the same side dish..
This one was just not a hit with us. I’ll keep looking for another way to get Poblanos and Corn in the same side dish..