• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Texas Kitchen
  • Recipe Index
  • Meal Plans
  • Life
  • About Me
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Life
  • About Me
  • Meal Plans
  • Contact
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • Life
    • About Me
    • Meal Plans
    • Contact
    • Instagram
    • Pinterest
  • ×
    Home » Side Dishes

    Poblano Corn Casserole

    Modified: Nov 12, 2024· Published: Sep 6, 2024 by Alaine · 9 Comments

    • Facebook
    • X
    • Email
    ↓ Jump to Recipe

    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.

    Jump to:
    • Ingredients
    • Variations
    • How to make
    • Serving and Storage
    • 📖 Recipe

    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. 
    charred poblano peppers with blistered skin

    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

    bowl of wet and dry ingredients
    1. In a large mixing bowl combine milk, eggs, butter and creamed corn. Add dry ingredients and mix. 
    corn casserole batter with chopped poblano peppers and corn kernels
    1. Fold in poblano peppers, corn and cheese. 
    unbaked casserole dish of corn casserole
    1. Pour mixture into 2 qt. baking dish. 
    1. 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

    Alaine @ My TX Kitchen
    Roasted poblano peppers and sweet corn come together in this rich tasting casserole! Enjoy this lightened-up version of Poblano Corn Casserole year round!
    4.93 from 13 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
      

    • 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

    Corn: Canned or fresh preferred. To use frozen, thaw corn, drain and then measure 2 cups. 
    Poblano Peppers: Feel free to increase to as many as 4 roasted peppers for this recipe. 
    How to Roast Poblano Peppers:
    • 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. 
    Keyword poblano corn casserole
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    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.

    More Side Dish Recipes

    • diced gold potatoes, celery tossed in creamy mustard dressing with paprika
      Mustard Potato Salad
    • cowboy caviar closeup with visible black eyed peas, bell pepper, onion, corn
      Cowboy Caviar
    • baked cheesy jalapeno grits casserole with serving spoon
      Jalapeño Cheese Grits Casserole
    • closeup of herbs on roasted veggies on sheet pan
      Oven Roasted Vegetables with Dried Herbs
    • Facebook
    • X
    • Email

    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
    3. Elena Bender

      January 16, 2024 at 1:49 pm

      Any substitute for creamed corn?

      Reply
      • Alaine

        January 16, 2024 at 1:57 pm

        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.

        Reply
    4. Ava

      September 29, 2024 at 1:43 pm

      5 stars
      Made this side dish with our smoked pork roast and it was a Hit !! Definitely adding this to our meals

      Reply
      • Alaine

        October 05, 2024 at 12:25 pm

        So glad to hear it, thank you! It makes a really good holiday side dish too.

        Reply
    5. Kimmo

      January 19, 2025 at 8:47 pm

      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!

      Reply
    4.93 from 13 votes (12 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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!

    More about me →

    Texas Recipes

    • cream cheese filled kolaches
      Cream Cheese Kolaches
    • cast iron skillet of sautéed fajita bell peppers and onions. onions are slightly brown and peppers are charred.
      Fajita Veggies
    • baking sheet of golden brown baked Texas sausage kolaches
      Klobasnek aka Texas Sausage Kolache
    • cooked charro beans in a bowl with visible chunks of tomato, bacon and top with cilantro
      Charro Beans

    New Recipes

    • pan of cooked homemade dark chocolate brownies
      Easy Homemade Brownies
    • baked bourbon chocolate chip cookie bars cut into squares
      Bourbon Chocolate Chip Cookie Bars
    • a prepared bowl of velveeta queso with visible chunks of cooked sausage, diced tomatoes, garnished with cilantro and served with tortilla chips
      Crock-Pot Queso with Sausage
    • cowboy caviar closeup with visible black eyed peas, bell pepper, onion, corn
      Cowboy Caviar

    Footer

    • Privacy Policy

    • Contact

    Copyright © 2025 Brunch Pro on the Feast Plugin

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.