Poblano Corn Pudding Recipes

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CORN PUDDING WITH POBLANOS



Corn Pudding with Poblanos image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 9

2 ears fresh corn
2 cups milk
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 cup yellow cornmeal
3 tablespoons chopped fresh chives
1 medium poblano, seeds removed, finely chopped
Kosher salt and freshly ground black pepper
3 eggs, separated

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove husks form corn and put in a large pot with milk and cream, Set over low heat and bring to a simmer then shut off heat and cover to let corn steep, about 10-15 minutes. Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside.
  • Strain the milk mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge. Take the pot off the stove and fold in the corn, chives, chopped poblano, and salt and pepper. Mix in the egg yolks, 1 at a time, to make it more like a batter. In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it. Coat the bottom and sides of an 8 by 8-inch baking dish with nonstick spray. Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes. When it's done, the corn pudding will look puffed and golden brown, like a souffle. Spoon into the bottom of bowls and serve chili over the top.

SMOKY POBLANO CORN PUDDING



Smoky Poblano Corn Pudding image

In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.

Provided by Ashley Baron Rodriguez

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 11

4 poblano peppers
1 cup milk
½ cup heavy whipping cream
3 eggs
⅓ cup white sugar
¼ cup all-purpose flour
¼ cup butter, melted and cooled
1 ½ teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g

SERRANO HAM AND POBLANO CORN PUDDING



Serrano Ham and Poblano Corn Pudding image

Provided by Roberto Santibañez

Categories     Cheese     Side     Bake     Christmas     Casserole/Gratin     Cornmeal     Corn     Hot Pepper     Winter     Prosciutto     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 10

2 large poblano chiles*
2 cups fresh corn kernels (from 2 large ears) or frozen, thawed, divided
2 large eggs
1/2 cup (1 stick) butter, melted, slightly cooled
1 teaspoon salt
Large pinch of baking powder
1 cup sour cream
1/2 cup instant corn masa mix (Maseca)**
4 ounces 1/4-inch-thick slices Serrano ham or prosciutto, cut into 1/4-inch cubes (about 1 cup)
1 cup coarsely grated Manchego cheese (about 4 1/2 ounces)

Steps:

  • Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth. Transfer mixture to large bowl. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn. Transfer mixture to prepared baking dish. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.
  • *These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.
  • **Maseca (instant corn masa mix) is available at Latin markets.

POBLANO CORN PUDDING



Poblano Corn Pudding image

Provided by Guy Fieri

Categories     side-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 14

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

Steps:

  • 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.

POBLANO CORN CHOWDER



Poblano Corn Chowder image

This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.

Provided by NAIVERAY

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 17

½ cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
⅓ cup white sugar
1 tablespoon lobster base
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
½ cup margarine
½ cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
½ pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste

Steps:

  • In a blender or food processor, puree the onion and celery; drain.
  • Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
  • Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
  • Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g

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