Smoky Poblano Corn Pudding

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 296 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.

Step 2

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.

Step 3

Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.

Step 4

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.

Step 5

Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.