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!
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.
Poblano Corn Casserole
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
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This post was originally published in May 2014. Updated in May 2020 with additional text and photos.
Dawn Young
I love poblanos & I love this recipe. I used a little more salt & added hot sauce plus 1 diced jalapeno. Delicious
Alaine
So happy to hear you loved it! Thanks for sharing!
Carrie
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.
Alaine
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!