Smoky Poblano Corn Pudding: A Sweet and Savory Delight

Corn pudding, a classic comfort food, gets a smoky and subtly spicy makeover with the addition of roasted poblano peppers. This Smoky Poblano Corn Pudding recipe elevates the traditional dish to a new level of deliciousness, making it perfect as a side dish for holiday gatherings, potlucks, or even a cozy weeknight meal. The sweetness of the corn is perfectly balanced by the smoky char of the poblanos, creating a flavor profile that’s both comforting and exciting.

This recipe focuses on fresh, high-quality ingredients and simple techniques to ensure a creamy, flavorful, and memorable corn pudding experience. Get ready to impress your friends and family with this delightful twist on a beloved classic!

## Why You’ll Love This Smoky Poblano Corn Pudding

* **Unique Flavor Combination:** The smoky poblano peppers add a depth of flavor that complements the sweetness of the corn perfectly.
* **Creamy and Comforting:** The pudding is incredibly smooth and decadent, making it a satisfying and comforting dish.
* **Versatile:** It’s a great side dish for a variety of meals, from grilled meats to vegetarian entrees.
* **Relatively Easy to Make:** The recipe is straightforward and doesn’t require any fancy equipment or complicated techniques.
* **Impressive Presentation:** The vibrant colors and beautiful texture make it an elegant addition to any table.

## Ingredients You’ll Need

* **Fresh Corn:** 6 ears of corn, kernels cut from the cob (approximately 4-5 cups). Frozen corn can be substituted if fresh corn is not available, but the flavor will be slightly different. Thaw frozen corn completely before using.
* **Poblano Peppers:** 2 large poblano peppers. These peppers have a mild to moderate heat and a distinctive smoky flavor when roasted.
* **Unsalted Butter:** 4 tablespoons, melted. Butter adds richness and flavor to the pudding.
* **Yellow Onion:** 1 medium, finely diced. Onion provides a savory base for the pudding.
* **Garlic:** 2 cloves, minced. Garlic enhances the overall flavor profile.
* **All-Purpose Flour:** 3 tablespoons. Flour helps to thicken the pudding and create a smooth texture.
* **Whole Milk:** 2 cups. Milk contributes to the creamy consistency.
* **Heavy Cream:** 1 cup. Heavy cream adds richness and decadence.
* **Eggs:** 2 large. Eggs bind the ingredients together and add structure to the pudding.
* **Granulated Sugar:** 2 tablespoons. Sugar balances the savory flavors and enhances the sweetness of the corn.
* **Salt:** 1 teaspoon. Salt enhances the flavors of all the ingredients.
* **Black Pepper:** 1/2 teaspoon. Black pepper adds a subtle spice.
* **Optional Garnishes:** Chopped fresh cilantro, crumbled cotija cheese, a drizzle of hot sauce.

## Equipment You’ll Need

* **Baking Dish:** A 9×13 inch baking dish is ideal.
* **Large Bowl:** For mixing the ingredients.
* **Medium Bowl:** For mixing the wet ingredients.
* **Skillet or Dutch Oven:** For sautéing the onion and garlic.
* **Tongs:** For handling the poblano peppers.
* **Plastic Wrap or a Resealable Bag:** For steaming the poblano peppers.
* **Blender or Food Processor (Optional):** For creating a smoother texture.

## Step-by-Step Instructions

### 1. Roast the Poblano Peppers

This is a crucial step that imparts the smoky flavor to the pudding.

* **Prepare the Peppers:** Wash and dry the poblano peppers. You can roast them whole or cut them in half, depending on your preference. Roasting them whole is generally easier.
* **Roasting Methods:** There are several ways to roast the peppers:
* **Oven Broiler:** Place the peppers on a baking sheet lined with foil or parchment paper. Broil them on high, turning them every few minutes, until the skin is blackened and blistered on all sides. This usually takes 10-15 minutes.
* **Gas Stovetop:** Place the peppers directly over the open flame of a gas burner. Use tongs to turn them frequently until the skin is blackened and blistered on all sides. This method is quick but requires careful attention.
* **Grill:** Grill the peppers over medium-high heat, turning them occasionally, until the skin is blackened and blistered.
* **Steam the Peppers:** Once the peppers are blackened, immediately transfer them to a resealable plastic bag or wrap them tightly in plastic wrap. This creates steam, which helps to loosen the skins.
* **Let the Peppers Cool:** Allow the peppers to steam for at least 15-20 minutes, or until they are cool enough to handle.
* **Peel the Peppers:** Once the peppers are cool, carefully peel off the blackened skin. You can use your fingers or a paring knife to gently scrape away the skin. Don’t worry if you don’t get every last bit of black skin; a little char is okay and adds to the smoky flavor.
* **Remove Seeds and Membranes:** Cut open the peppers and remove the seeds and inner membranes. This will reduce the heat of the peppers.
* **Chop the Peppers:** Chop the roasted poblano peppers into small dice.

### 2. Prepare the Corn

* **Cut the Corn Kernels:** If using fresh corn, shuck the corn and remove the silks. Stand the corn cob upright and use a sharp knife to carefully cut the kernels from the cob. Aim to cut close to the cob to get as much of the milky juice as possible, as this adds flavor and moisture to the pudding. Approximately 6 ears should yield 4-5 cups of kernels.
* **If Using Frozen Corn:** Thaw the frozen corn completely before using. Drain off any excess liquid.

### 3. Sauté the Onion and Garlic

* **Melt the Butter:** In a large skillet or Dutch oven, melt the butter over medium heat.
* **Sauté the Onion:** Add the diced onion to the melted butter and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* **Add the Garlic:** Add the minced garlic to the skillet and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

### 4. Make the Pudding Base

* **Add the Flour:** Sprinkle the flour over the sautéed onion and garlic and cook for 1-2 minutes, stirring constantly, to create a roux. This will help to thicken the pudding.
* **Whisk in the Milk:** Gradually whisk in the milk, making sure to break up any lumps of flour. Continue whisking until the mixture is smooth.
* **Add the Heavy Cream:** Stir in the heavy cream.
* **Simmer the Mixture:** Bring the mixture to a simmer over medium heat, stirring constantly, until it begins to thicken slightly, about 5-7 minutes.

### 5. Combine the Ingredients

* **Remove from Heat:** Remove the skillet from the heat.
* **Whisk in the Eggs:** In a separate bowl, whisk together the eggs, sugar, salt, and pepper.
* **Temper the Eggs:** Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling when added to the hot mixture.
* **Add the Egg Mixture to the Skillet:** Pour the tempered egg mixture into the skillet with the milk mixture and stir well to combine.
* **Add the Corn and Poblano Peppers:** Stir in the corn kernels and the diced roasted poblano peppers.

### 6. Bake the Pudding

* **Preheat the Oven:** Preheat the oven to 350°F (175°C).
* **Prepare the Baking Dish:** Grease a 9×13 inch baking dish with butter or cooking spray.
* **Pour the Pudding Mixture:** Pour the corn pudding mixture into the prepared baking dish.
* **Bake the Pudding:** Bake for 45-55 minutes, or until the pudding is set and lightly golden brown on top. A knife inserted into the center should come out clean. The cooking time may vary depending on your oven, so check the pudding periodically.
* **Let the Pudding Rest:** Once the pudding is baked, remove it from the oven and let it rest for at least 10-15 minutes before serving. This allows the pudding to set further and the flavors to meld together.

### 7. Serve and Garnish

* **Serve Warm:** Serve the Smoky Poblano Corn Pudding warm.
* **Optional Garnishes:** Garnish with chopped fresh cilantro, crumbled cotija cheese, a drizzle of hot sauce, or a dollop of sour cream, if desired.

## Tips for the Best Smoky Poblano Corn Pudding

* **Use Fresh Ingredients:** Fresh corn and poblano peppers will result in the best flavor. If using frozen corn, make sure it is thawed completely.
* **Don’t Overbake:** Overbaking the pudding can make it dry. Check it periodically and remove it from the oven when it is set but still slightly jiggly in the center.
* **Adjust the Heat:** If you prefer a spicier pudding, you can leave some of the seeds and membranes in the poblano peppers or add a pinch of cayenne pepper to the mixture.
* **Make Ahead:** The corn pudding can be made ahead of time and reheated. Store it in the refrigerator for up to 3 days. To reheat, bake it in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions.
* **For a Smoother Texture:** If you prefer a smoother texture, you can blend a portion of the corn kernels with the milk and cream before adding them to the mixture. Use a blender or food processor to puree about 1-2 cups of the corn kernels with 1/2 cup of the milk and cream. This will create a creamier base for the pudding.

## Variations and Substitutions

* **Cheese:** Add shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese to the pudding for a cheesy twist.
* **Jalapeños:** For extra heat, add diced jalapeños to the pudding.
* **Bacon:** Cooked and crumbled bacon adds a smoky and savory flavor.
* **Chives:** Fresh chives add a mild onion flavor and a pop of color.
* **Vegan Version:** Substitute the butter with vegan butter, the milk and cream with plant-based milk and cream alternatives, and the eggs with a flaxseed egg replacement (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).
* **Spices:** Experiment with different spices, such as cumin, chili powder, or smoked paprika, to add depth of flavor.

## Serving Suggestions

This Smoky Poblano Corn Pudding is a versatile side dish that pairs well with a variety of meals.

* **Holiday Dinners:** It’s a perfect addition to Thanksgiving, Christmas, or Easter dinner.
* **Grilled Meats:** Serve it alongside grilled chicken, steak, or pork.
* **BBQ:** It’s a great side dish for barbecues and cookouts.
* **Vegetarian Entrees:** Pair it with vegetarian entrees such as black bean burgers, lentil loaf, or stuffed bell peppers.
* **Potlucks:** It’s easy to transport and share at potlucks and gatherings.

## Nutritional Information (Approximate per serving)

* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 100-120mg
* Sodium: 400-500mg
* Carbohydrates: 30-35g
* Fiber: 3-4g
* Sugar: 10-12g
* Protein: 8-10g

_Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used._

## Storage Instructions

* **Refrigerate:** Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the pudding in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. Add a splash of milk or cream if the pudding seems dry.
* **Freezing:** Freezing is not recommended as it can change the texture of the pudding. However, if you must freeze it, wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator and reheat as directed above. Be aware that the texture may be slightly different after freezing and thawing.

## Conclusion

This Smoky Poblano Corn Pudding is a delightful and flavorful twist on a classic comfort food. The combination of sweet corn, smoky poblanos, and creamy texture makes it a crowd-pleaser that’s perfect for any occasion. Whether you’re looking for a unique side dish for a holiday dinner or a comforting meal on a cozy night, this recipe is sure to impress. So, gather your ingredients, fire up your oven, and get ready to enjoy a truly delicious and memorable corn pudding experience!