Marcelas Corn Poblano Lasagna Recipes

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GRILLED CORN AND POBLANO POTATO SALAD



Grilled Corn and Poblano Potato Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium red-skinned potatoes (about 6)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 ears corn, husks removed
2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1 cup chopped scallions (white and pale green parts only; about 5 scallions)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro

Steps:

  • Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
  • Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
  • Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)

CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

Provided by Marcela Valladolid

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 11

4 poblano chile peppers
4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups fresh or frozen corn kernels (thawed if frozen)
2 cups heavy cream
1 teaspoon fresh thyme
Kosher salt and freshly ground pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
12 (7-by-3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca or mozzarella cheese

Steps:

  • Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add 2 minced garlic cloves and saute 1 minute. Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth. Add 1/4 teaspoon salt, and pepper to taste. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic clove and cook 1 minute. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper. Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch flameproof baking dish. Cover with 3 lasagna sheets. Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil. Bake until the pasta is tender, about 50 minutes. Turn on the broiler. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes. Let stand 15 minutes before serving.
  • Photograph by Johnny Miller

CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

I saw this on The Best Thing I Ever Made show on TV and it looked so good I had to get the recipe! Recipe courtesy Marcela Valladolid who hosts the Mexican Made Easy show. This recipe has some great reviews! If you like it really saucy double the cream sauce(recommended). If poblano peppers are too spicy for you replace them with red or green bell peppers or use Anaheim peppers. Note: super dark green and almost flat poblanos are supposed to have less heat. Not sure if this is true but going to give it a try next time. To cut the fat, I may try using soy milk and adding to a little roux(flour and butter) to thicken it up. One reviewer replaced the cream with vegetable stock. Feel free to add more corn and zucchini or other vegetables to give even more taste and nutrition.

Provided by Sharon123

Categories     Corn

Time 1h39m

Yield 6-8

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
3 garlic cloves, minced, divided
2 cups fresh corn kernels (from about 2 ears- or frozen and thawed)
2 cups half-and-half (or heavy cream)
1 teaspoon fresh thyme
salt & freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded, cut into one inch strips
12 no-boil lasagna sheets (7 x 3-inch)
2 cups shredded oaxaca cheese (or even Monterey Jack) or 2 cups mozzarella cheese (or even Monterey Jack)

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
  • Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
  • Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
  • Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 399.8, Fat 30.3, SaturatedFat 18.8, Cholesterol 96.4, Sodium 336.8, Carbohydrate 20.1, Fiber 2.2, Sugar 7.9, Protein 15.5

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