- 4 poblano peppers
- 1 cup milk
- 1/2 cup heavy whipping cream
- 3 eggs
- 1/3 cup white sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted and cooled
- 1 1/2 teaspoons kosher salt
- 1 (16 ounce) package frozen corn
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon chopped fresh chives, or to taste (optional)
- 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.
04/13/2018
recipepes.com
Smoky Poblano Corn Pudding, recipe
PT15M
PT1H
5
455 calories
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