For a spicier kick, leave some of the seeds in one of the poblano peppers. Fresh corn kernels, cut off the cob (about 3 cups), can be used instead of frozen corn, especially when in season. Other cheeses, such as Monterey Jack or Pepper Jack, can be substituted for Cheddar for a different flavor profile. To make ahead, assemble the pudding and refrigerate (unbaked) for up to 24 hours. Add 10-15 minutes to the baking time.
Smoky Poblano Corn Pudding
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS177
Elevate your side dish game with this luscious corn pudding, infused with the smoky warmth of roasted poblano peppers. A delightful twist on a classic, this creamy, cheesy indulgence is guaranteed to be a crowd-pleaser, perfect for holiday gatherings or any special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol116 mg
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Fiber3 g
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Protein11 g
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Saturated Fat10 g
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Sodium557 mg
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Sugar13 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet. (5 minutes)
02 Step
Recipe View 30 mins Roast peppers in the preheated oven until the skins are blackened and blistered, about 30 minutes. Remove from oven and place in a bowl; cover with plastic wrap. Let cool for 15 minutes to steam the skins for easy removal.
03 Step
Recipe View 0 mins Reduce the oven temperature to 350 degrees F (175 degrees C).
04 Step
Recipe View 10 mins Peel the blackened skin from the cooled peppers. Remove stems and seeds; roughly chop the pepper flesh. (10 minutes)
05 Step
Recipe View 2 mins Grease a 1 1/2-quart baking dish with butter or cooking spray. (2 minutes)
06 Step
Recipe View 5 mins In a large bowl, whisk together milk, cream, sugar, flour, melted butter, eggs, and salt until smooth. Stir in thawed corn, Cheddar cheese, and chopped poblanos. (5 minutes)
07 Step
Recipe View 2 mins Pour corn mixture into the prepared baking dish. (2 minutes)
08 Step
Recipe View 50 mins Bake in the preheated oven until set, slightly puffed on top, and golden brown around the edges, 45 minutes to 1 hour. A knife inserted into the center should come out clean. (45-60 minutes)
09 Step
Recipe View 10 mins Let stand for 10 minutes before serving. Garnish with additional chopped chives. (10 minutes)
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RECIPE REVIEWS
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Ottis Witting
Feb 6, 2025I added a pinch of cayenne pepper for extra heat. Will definitely make this again!
Guiseppe Harber
Nov 29, 2024I used fresh corn and it was amazing. Definitely making this again!
Mavis Bode
Sep 26, 2024This was a huge hit at Thanksgiving! The smoky poblano flavor was subtle but delicious.
Dean Beatty
Oct 27, 2023Easy to follow recipe and the pudding turned out perfectly. My family loved it!