Name: Poblano Corn Casserole
Total time: 65 min
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cups fresh or thawed frozen corn kernels (from about 4 ears); 1 cup chopped poblano peppers; 1 cup chopped yellow onion; 1 teaspoon ground cumin; 3 ounces reduced-fat cream cheese, cubed; 2 large eggs; 1 (4.5-ounce) can diced green chiles; 0.5 cup whole milk; .5 cup self-rising cornmeal (white or yellow; see Tip); 0.25 teaspoon salt; 1.25 cups shredded Mexican cheese blend, divided

Poblano Corn Casserole

5.0

(1)

1 Review

This light and fluffy poblano corn casserole has sweet corn and mildly spicy pepper in every bite. Self-rising cornmeal gives it texture and lift, while the cheese and cream cheese make it rich and creamy.

Karen Rankin

Published on August 4, 2021

Poblano Corn Casserole — Photo: Fred Hardy

Active Time:

15 mins

Total Time:

1 hr 5 mins

Servings:

Nutrition Profile:

Gluten-Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
3 cups fresh or thawed frozen corn kernels (from about 4 ears)
1 cup chopped poblano peppers
1 cup chopped yellow onion
1 teaspoon ground cumin
3 ounces reduced-fat cream cheese, cubed
2 large eggs
1 (4.5-ounce) can diced green chiles
½ cup whole milk
½ cup self-rising cornmeal (white or yellow; see Tip)
¼ teaspoon salt
1 ¼ cups shredded Mexican cheese blend, divided

Directions

Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.
Heat oil in a large skillet over medium-high heat. Add corn, poblanos, onion and cumin; cook, stirring often, until the onions are translucent and the poblanos are slightly tender, about 6 minutes. Remove from heat and stir in cream cheese. Set aside to cool slightly, about 5 minutes.
Meanwhile, whisk eggs, green chiles, milk, cornmeal and salt together in a large bowl. Reserve 1/3 cup cheese and add the remainder to the egg mixture. Add the corn mixture; stir well to combine. Spoon into the prepared baking dish. Sprinkle the top with the reserved cheese. Bake until a knife inserted into the middle comes out clean, 35 to 45 minutes. Serve warm.

Tips

If you can't find self-rising cornmeal, substitute 6 Tbsp. fine cornmeal, 2 Tbsp. all-purpose flour and 1/2 tsp. baking powder.

Nutrition Facts (per serving)

230	Calories
13g	Fat
21g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 3/4 cup
Calories 230
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 10g	20%
Total Fat 13g	17%
Saturated Fat 5g	25%
Cholesterol 72mg	24%
Vitamin A 483IU	10%
Sodium 246mg	11%
Potassium 210mg	4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.