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.
Looking to make a unique side dish, something not loaded with mayonnaise or fried? This Poblano Corn Casserole makes an excellent side dish and always gets rave reviews from readers, friends and family.
From Thanksgiving Dinner to a side dish for BBQ, it can be enjoyed year-round.
It’s a great way to use any fresh corn you have on hand and it tastes much more rich than it really is.
Ingredients
- Milk
- Eggs
- Butter
- Cream Style Corn
- Cornmeal
- All-Purpose Flour
- Sugar
- Baking Powder
- Salt and black pepper
- Poblano Chile Peppers – Roasted, seeded, with skins removed and chopped. Takes between 2-3 peppers. I find it easiest to roast peppers using the broiler method.
- Whole Kernel Corn – Canned or fresh is preferred. If you use frozen, be sure to thaw it thoroughly and then remeasure.
- Shredded Cheese – Any cheddar based blend of cheese may be used. Sometimes I omit the cheese and the corn casserole still turns out very good.
How 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.
For pictures of the steps, I have a whole post on how to roast poblano peppers.
Variations
- Roasted Hatch Green Chiles can be substituted for the poblano peppers.
- Spice level really depends on the individual poblano pepper. I like to use closer to 3 whole peppers.
- Some people prefer to add a diced jalapeño for extra heat.
- Cheese may be omitted.
How to make
- In a large mixing bowl combine milk, eggs, butter and creamed corn. Add dry ingredients and mix.
- Fold in poblano peppers, corn and cheese.
- Pour mixture into 2 qt. baking dish.
- Bake at 350F for ~45 minutes.
This dish is so so good! I made it exactly by the recipe, using fresh local corn and roasted poblanos from our garden. It was a huge hit with our family and it was all gone by the end of dinner.
- Sue from Pinterest
Serving and Storage
Serve corn casserole warm. This side dish can be enjoyed year round and is popular not only during the Holidays, but also for summer grilling season.
Cover and refrigerate leftovers, they will last in the fridge for up to 3-4 days.
📖 Recipe
Poblano Corn Casserole
Ingredients
- ½ cup Poblano Chile Peppers, roasted and chopped (2-3 peppers)
- 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
- 1 cup shredded cheese
Instructions
- Prepare 2-3 roasted poblano peppers and set aside. Preheat oven to 350° F. Spray 2 quart or 9 X 9 casserole dish, generously with non-stick cooking spray.
- Combine milk, eggs, butter, and creamed corn in a large bowl. Add dry ingredients - cornmeal, flour, sugar, baking powder, salt and pepper to wet mixture. Mix until blended.
- Fold in chopped poblano peppers, corn, and cheese. Spread the batter into the prepared pan.
- Bake at 350°F for 40-50 minutes or until top of casserole is set and edges are golden brown. Cooking time may take 5 minutes longer in a square baker.
Notes
- Place peppers on a foil-lined baking sheet and broil for 10 minutes at 400F. 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. Chop peppers.
Recipe adapted from Cooking Light.
Y'all come back soon!
Recipes you may also enjoy:
- Mexican Grilled Street Corn Salad
- Jalapeno Cheese Grits Casserole
- Jalapeno Corn Casserole
- Cheesy Jalapeno Hashbrown Casserole
- Loaded Mashed Potato Casserole
This post was originally published in May 2014. Updated in May 2020 and September 2024 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!
Elena Bender
Any substitute for creamed corn?
Alaine
No, this recipe really needs the texture and sweetness from the canned cream style corn. I haven't tried this, but the closest substitute for cream corn would be to blend a can of corn and add a little heavy cream to reach the same consistency. That being said, for best results, I would recommend just waiting till you have a can of cream style corn available.
Ava
Made this side dish with our smoked pork roast and it was a Hit !! Definitely adding this to our meals
Alaine
So glad to hear it, thank you! It makes a really good holiday side dish too.
Kimmo
Tried this out tonight and really liked the texture and base flavor. Next time I'd do what Dawn did and add more salt, a little hot sauce and a jalapeno. Maybe a tad more cheese too. Thank you!