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    Home » Side Dishes » Poblano Corn Casserole

    Poblano Corn Casserole

    May 19, 2020 by Alaine 4 Comments

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    Roasted poblano peppers and sweet corn come together in this rich tasting casserole! Poblano Corn Casserole is delicious all seasons and pairs well with everything from steaks to grilled chicken. 

    The weather has finally warmed up in our little sliver of Texas. Schedules are clearing up and the days are getting longer, which means one thing – it's time to kick off BBQ season!

    cooked dish of corn casserole

    Poblano Corn Casserole

    Poblano Corn Casserole is a great summer side dish. Especially if you are looking to make something unique that isn’t loaded with mayonnaise or fried. It’s a great way to use any fresh corn you have on hand and it tastes much more rich than it really is. This recipe always gets rave reviews from friends and family. 

    How to Roast Poblano Peppers

    There are several ways to roast Poblano Peppers. They can be roasted in the oven, broiler, grill or stovetop. I find it easiest to roast peppers using the broiler as described below. 

    To roast peppers using the broiler: Wash and dry peppers. Turn on broiler and adjust rack. Place peppers on a foil-lined baking sheet and roast for 10 minutes. Flip peppers half way through cooking time to ensure all sides are blackened. Once peppers are sufficiently roasted, remove from oven and place them in a paper bag or bowl covered with plastic wrap. Let the peppers sit for 10-15 minutes. When the peppers have cooled and the skin is starting to easily peel off carefully remove the seeds, stem and outer skin. Roasted poblano peppers can be stored in the fridge in an airtight container for 5 days. 

    Recipe Substitutions

    • Roasted Poblano Peppers - Roasted Hatch Green Chiles can be substituted if poblano is not available. 
    • Corn Kernels - Frozen or fresh corn kernels may be used. 
    • Cheese - Any cheddar based blend of cheese may be used. 

    📖 Recipe

    Poblano Corn Casserole

    Poblano Corn Casserole

    Roasted poblano peppers and sweet corn come together in this rich tasting casserole! Enjoy this lightened-up version of Poblano Corn Casserole year round!
    4.72 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 people

    Ingredients
      

    • 2 whole Poblano Chile Peppers roasted and chopped
    • Non-Stick Cooking Spray
    • ½ cup Milk
    • 2 Eggs
    • 2 Tbsp. Butter melted
    • 1 - 8 ¼ oz. can Cream Style Corn
    • ¼ cup Yellow Cornmeal
    • ¼ cup All-purpose Flour
    • 2 Tbsp. Granulated Sugar
    • 1 tsp. Baking Powder
    • ¼ tsp. Salt
    • ¼ teaspoon Black Pepper
    • 2 cups Whole Kernel Corn fresh or frozen
    • 4 ounces Shredded Cheese, Reduced Fat Mexican Blend

    Instructions
     

    • Preheat broiler. Place poblano peppers on a baking sheet and put into oven. Broil until skin starts to blister and char, around 3 minutes per side. When peppers are roasted remove pan from oven and place peppers in paper bag. Let peppers sit in closed paper bag for 10 minutes. Remove peppers from bag and remove skin, seeds and stem. Chop peppers and set aside. Turn the broiler off and set the oven to 350° F.
    • Spray 9 X 9 casserole dish, generously with non-stick cooking spray. Set aside.
    • Combine milk, eggs, butter, and creamed corn in a large bowl. Add dry ingredients (cornmeal through pepper) and mix untill blended.
    • Fold in chopped poblano peppers, corn, and cheese. Spread the batter into the prepared pan. 
    • Bake at 350°F for 45-55 minutes or until knife inserted into the middle comes out clean.

    Notes

    Recipe Adapted from  Cooking Light
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!
    Poblano Corn Casserole

    Y'all come back soon!

    Recipes you may also enjoy:

    • Mexican Grilled Street Corn Salad
    • Cheesy Jalapeno Hashbrown Casserole
    • Green Chile Chicken Enchiladas

    This post was originally published in May 2014. Updated in May 2020 with additional text and photos.

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    Reader Interactions

    Comments

    1. Dawn Young

      January 08, 2021 at 10:22 pm

      I love poblanos & I love this recipe. I used a little more salt & added hot sauce plus 1 diced jalapeno. Delicious

      Reply
      • Alaine

        January 09, 2021 at 7:31 am

        So happy to hear you loved it! Thanks for sharing!

        Reply
    2. Carrie

      October 30, 2022 at 8:10 pm

      How well does this reheat? Looking for thanksgiving side dishes that could be made ahead of time and reheated (possibly microwave?)- oven space is limited.

      Reply
      • Alaine

        November 02, 2022 at 6:41 am

        Hi Carrie - The cream corn keeps this dish moist so this actually does reheat well! I think you could reheat it in the microwave as long as it had been completely cooked before. For best quality I wouldn't make it more than one day in advance. Thanks!

        Reply

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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