Best Serrano Ham And Poblano Corn Pudding Recipes

SMOKY POBLANO CORN PUDDING

Smoky Poblano Corn Pudding image

In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.

Provided by Ashley Baron Rodriguez

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 11

Ingredients

4 poblano peppers
1 cup milk
½ cup heavy whipping cream
3 eggs
⅓ cup white sugar
¼ cup all-purpose flour
¼ cup butter, melted and cooled
1 ½ teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g

POBLANO CORN PUDDING

Poblano Corn Pudding image

Provided by Guy Fieri

Categories side-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

3 poblano peppers
3 tablespoons unsalted butter
1 yellow onion, diced
1/2 teaspoon kosher salt, plus more for seasoning
1 teaspoon fresh ground black pepper, plus more for seasoning
2 cups whole milk
3 eggs
3 tablespoons sour cream
1 cup grated sharp white Cheddar
4 ears corn, shucked and kernels removed, about 4 to 5 cups
4 tablespoons chopped fresh Italian parsley leaves
4 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cayenne pepper
2 cups panko bread crumbs

Steps:

Preheat the oven to 350 degrees F.
Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.