Poblano Corn Pudding

This vibrant and aromatic Poblano Corn Pudding is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in about 45 minutes.

I love how the flavors pop—especially with the smoky poblanos and the tangy sour cream. To make it extra special, I like to top it with crispy panko breadcrumbs. It’s simple, fun, and always makes me feel like I’m treating myself.

Recipe Ingredients

• 3 poblano peppers, roasted and finely chopped
• 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

How To Make Poblano Corn Pudding

1. Roast the Poblanos: Place the poblano peppers directly over the flame of a stove burner. Char the skin by turning them frequently with tongs until the entire surface is blistered, about 15 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 15 more minutes. Once cool enough to handle, peel off the skin, remove the seeds and stems, dice the flesh, and set aside.
2. Sauté the Onions: In a medium sauté pan, melt 1 tablespoon of butter over medium heat. Add the onions, along with a pinch of salt and pepper. Cook, stirring occasionally, until the onions are translucent and fragrant, about 5 minutes. Let them cool slightly before using.
3. Warm the Milk: Pour the milk into a small saucepan and heat it over medium-low heat just until it begins to simmer, about 3 minutes. Be careful not to let it boil.
4. Mix the Batter: In a large bowl, whisk the eggs until smooth. Slowly pour in the warm milk while whisking to temper the eggs. Stir in the sour cream until fully incorporated. Fold in the cheese, corn kernels, roasted poblanos, onions, herbs, and cayenne pepper. Season with salt and pepper to taste.
5. Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter and pour in the prepared batter. Smooth the top with a spatula.
6. Toast the Breadcrumbs: In a medium sauté pan, melt the remaining 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and toss to coat them evenly in the butter. Season with a pinch of salt and pepper. Sprinkle the toasted breadcrumbs evenly over the top of the pudding batter.
7. Bake Until Golden: Place the dish in the preheated oven and bake until the breadcrumbs are golden brown, the pudding is set, and the edges are bubbling slightly, about 25 minutes. Remove from the oven when a toothpick inserted into the center comes out clean. Let it rest for a few minutes before serving.

Recipe Tips

• Ingredient Selection: Use fresh, vibrant poblano peppers with glossy skin for the best flavor and texture. Avoid wilted or blemished peppers.
• Preparation Method: Roast poblano peppers by charring the skin over an open flame or in the oven until blistered. Peel off the skin for a smoother texture.
• Corn Handling: Use fresh corn kernels for optimal sweetness. If using frozen, thaw and pat dry before grating to remove excess moisture.
• Batter Mixing: Mix wet and dry ingredients separately before gently folding them together. Overmixing can create a dense pudding.
• Serving Suggestion: Serve the pudding warm, straight from the oven. Optional toppings include a dollop of sour cream, diced tomatoes, or crumbled queso fresco.

Check out More Giada Recipes:

• Andes Mint Cookies
• Plantain Pancakes
• Andouille-Crusted Rock Shrimp

Poblano Corn Pudding

Recipe by Mohamed ShiliCourse: Side DishCuisine: MexicanDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

220

kcal

This vibrant and aromatic Poblano Corn Pudding is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in about 45 minutes. I love how the flavors pop—especially with the smoky poblanos and the tangy sour cream. To make it extra special, I like to top it with crispy panko breadcrumbs. It’s simple, fun, and always makes me feel like I’m treating myself.

Ingredients

• 3 poblano peppers, roasted and finely chopped
  

• 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
  

Directions

• Roast the Poblanos: Place the poblano peppers directly over the flame of a stove burner. Char the skin by turning them frequently with tongs until the entire surface is blistered, about 15 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 15 more minutes. Once cool enough to handle, peel off the skin, remove the seeds and stems, dice the flesh, and set aside.
  
• Sauté the Onions: In a medium sauté pan, melt 1 tablespoon of butter over medium heat. Add the onions, along with a pinch of salt and pepper. Cook, stirring occasionally, until the onions are translucent and fragrant, about 5 minutes. Let them cool slightly before using.
  
• Warm the Milk: Pour the milk into a small saucepan and heat it over medium-low heat just until it begins to simmer, about 3 minutes. Be careful not to let it boil.
  
• Mix the Batter: In a large bowl, whisk the eggs until smooth. Slowly pour in the warm milk while whisking to temper the eggs. Stir in the sour cream until fully incorporated. Fold in the cheese, corn kernels, roasted poblanos, onions, herbs, and cayenne pepper. Season with salt and pepper to taste.
  
• Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter and pour in the prepared batter. Smooth the top with a spatula.
  
• Toast the Breadcrumbs: In a medium sauté pan, melt the remaining 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and toss to coat them evenly in the butter. Season with a pinch of salt and pepper. Sprinkle the toasted breadcrumbs evenly over the top of the pudding batter.
  
• Bake Until Golden: Place the dish in the preheated oven and bake until the breadcrumbs are golden brown, the pudding is set, and the edges are bubbling slightly, about 25 minutes. Remove from the oven when a toothpick inserted into the center comes out clean. Let it rest for a few minutes before serving.