Corn And Poblano Lasagna 2 Recipes

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CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

Provided by Marcela Valladolid

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 11

4 poblano chile peppers
4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups fresh or frozen corn kernels (thawed if frozen)
2 cups heavy cream
1 teaspoon fresh thyme
Kosher salt and freshly ground pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
12 (7-by-3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca or mozzarella cheese

Steps:

  • Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add 2 minced garlic cloves and saute 1 minute. Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth. Add 1/4 teaspoon salt, and pepper to taste. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic clove and cook 1 minute. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper. Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch flameproof baking dish. Cover with 3 lasagna sheets. Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil. Bake until the pasta is tender, about 50 minutes. Turn on the broiler. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes. Let stand 15 minutes before serving.
  • Photograph by Johnny Miller

CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

I saw this on The Best Thing I Ever Made show on TV and it looked so good I had to get the recipe! Recipe courtesy Marcela Valladolid who hosts the Mexican Made Easy show. This recipe has some great reviews! If you like it really saucy double the cream sauce(recommended). If poblano peppers are too spicy for you replace them with red or green bell peppers or use Anaheim peppers. Note: super dark green and almost flat poblanos are supposed to have less heat. Not sure if this is true but going to give it a try next time. To cut the fat, I may try using soy milk and adding to a little roux(flour and butter) to thicken it up. One reviewer replaced the cream with vegetable stock. Feel free to add more corn and zucchini or other vegetables to give even more taste and nutrition.

Provided by Sharon123

Categories     Corn

Time 1h39m

Yield 6-8

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
3 garlic cloves, minced, divided
2 cups fresh corn kernels (from about 2 ears- or frozen and thawed)
2 cups half-and-half (or heavy cream)
1 teaspoon fresh thyme
salt & freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded, cut into one inch strips
12 no-boil lasagna sheets (7 x 3-inch)
2 cups shredded oaxaca cheese (or even Monterey Jack) or 2 cups mozzarella cheese (or even Monterey Jack)

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
  • Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
  • Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
  • Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 399.8, Fat 30.3, SaturatedFat 18.8, Cholesterol 96.4, Sodium 336.8, Carbohydrate 20.1, Fiber 2.2, Sugar 7.9, Protein 15.5

MARCELA'S CORN & POBLANO LASAGNA



Marcela's Corn & Poblano Lasagna image

This is so delicious that I had to share. Chicken, roasted poblanos and pasta in a creamy sauce all covered in cheese...mmmm. What's not to love? It has some heat to it but even those that don't like spicy will love this. It's a little time consuming but worth the effort. I adapted this from Food Network Marcela Valladolid's...

Provided by Teresa Jacobson

Categories     Casseroles

Time 1h55m

Number Of Ingredients 11

4 Tbsp butter, divided
3 clove minced garlic, divided
2 c corn kernals, frozen & thawed
2 c half and half
1/2 tsp dried thyme
1/2 c thinly sliced sweet onion
4 poblanos, charred, peeled, stemmed, seeded & cut into 1" strips
1 lb cooked & shredded chicken
6 7 x 3 inch no-boil lasagna sheets
2 c low moisture mozzarella, shredded
salt & pepper, to taste

Steps:

  • 1. Preheat oven to 350 degrees F. Lightly spray a 13 x 9 glass baking dish with nonstick spray.
  • 2. Over medium heat, melt 2 T. butter in a large pan. Add 2 of the cloves of minced garlic and the corn; saute for about 5 minutes. Stir in the half & half; cook for about 5 minutes more. Stir in thyme. Remove from heat and allow to cool. Pour into a blender (or use a submersion hand blender) and puree until smooth.
  • 3. In a separate skillet over medium heat, melt the remaining butter. Saute the onions until translucent, about 5 minutes. Add the remaining clove of minced garlic and cook for a minute or so more. Stir in the poblanos and cooked chicken; cook for about 5 minutes to allow flavors to blend. Remove from heat.
  • 4. Place 1/3 of the corn sauce in bottom of prepared pan. Place 3 sheets of (uncooked) lasagna noodles across the sauce. Spread half the poblano mixture across the noodles; cover with 1/2 of the cheese. Repeat except put final sauce on before last of the cheese. Cover with foil.
  • 5. Bake until pasta is cooked, about 50 minutes. Remove foil, increase heat to 375 and bake until cheese is melted and lightly browned, about 5-8 minutes. Remove from oven and let stand for about 15 minutes before serving.

CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

"Lasagna never needs a makeover, but when you add poblanos and corn, it becomes the best dish ever!"

Provided by Marcela Valladolid

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 11

4 poblano chile peppers
4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups corn kernels (thawed if frozen)
2 cups heavy cream
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
12 no-boil lasagna noodles (7-by-3-inch)
2 cups shredded Oaxaca cheese or mozzarella

Steps:

  • Preheat the broiler. Put the poblanos on a baking sheet and broil, turning, until charred, 3 to 5 minutes. Transfer to a bowl and cover; let cool slightly, then peel off the charred skins. Cut into 1-inch-thick strips; set aside.
  • Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add almost two-thirds of the minced garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the heavy cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
  • Heat the remaining 2 tablespoons butter in a small heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes to blend the flavors. Season with salt and pepper.
  • Spread about one-quarter of the corn sauce in a 9-by-13-inch flameproof baking dish. Cover with a layer of 3 lasagna noodles. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times, ending with vegetables and cheese on top. Bake until browned and the noodles are cooked, about 50 minutes. Switch the oven to broil. Broil the lasagna until golden brown and bubbling, 8 to 10 minutes. Let stand 15 minutes before serving.

CORN AND ROASTED POBLANO SOUP



Corn and Roasted Poblano Soup image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 quarts milk
2 tablespoons cumin seeds
2 bay leaves
Sprig of fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoons salt
4 to 6 garlic cloves, minced
2 teaspoons ground cumin
8 cups fresh or canned corn kernels
6 poblano chilies, roasted, peeled, seeded and diced (see Note)
1 bunch chives, thinly sliced on the diagonal, for garnish

Steps:

  • Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
  • Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
  • Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
  • Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

Provided by Marcela Valladolid

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
  • Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
  • Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
  • Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

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