Creamy Poblano and Corn Casserole
Elevate your holiday feast with this delectable corn and poblano casserole featuring a luscious blend of frozen corn, rich cream, sharp Cheddar cheese, roasted poblano peppers, and eggs.
Ingredients
| 4 | medium poblano peppers, roasted, peeled, and chopped |
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| 1 | cup milk |
| 1⁄2 | cup heavy whipping cream |
| 1⁄3 | cup white sugar |
| 1⁄4 | cup all-purpose flour |
| 1⁄4 | cup butter, melted and cooled |
| 3 | large eggs |
| 1 1⁄2 | teaspoons kosher salt |
| 1 | (16 ounce) package frozen corn |
| 1 | cup shredded sharp Cheddar cheese |
| 1 | tablespoon chopped fresh chives, or to taste (Optional) |
Instructions
| 1. | Preheat the oven to 400 degrees F (200 degrees C) and prepare a baking sheet. |
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| 2. | Place the poblano peppers on the baking sheet and roast in the preheated oven until they are softened and charred, approximately 30 minutes. Remove from the oven and allow them to cool slightly. Lower the oven temperature to 350 degrees F (175 degrees C). |
| 3. | Remove the stems, seeds, and charred skin from the roasted peppers, then roughly chop the flesh. |
| 4. | Grease a 1 1/2-quart baking dish. |
| 5. | In a mixing bowl, whisk together milk, heavy whipping cream, white sugar, all-purpose flour, melted butter, eggs, and kosher salt. Add the frozen corn, shredded Cheddar cheese, and chopped poblano peppers. Pour the mixture into the prepared baking dish. |
| 6. | Bake in the oven until the casserole is set, slightly puffed on top, and golden around the edges, for approximately 45 minutes to 1 hour. Garnish with chopped fresh chives. Serve and enjoy! |
Published on Jul 19, 2024 by Luminița