Corn Pudding With Poblanos Recipes

SMOKY POBLANO CORN PUDDING

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.

POBLANO CORN PUDDING

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.

CORN PUDDING WITH POBLANOS

Steps:

• Preheat the oven to 350 degrees F.
• Remove husks form corn and put in a large pot with milk and cream, Set over low heat and bring to a simmer then shut off heat and cover to let corn steep, about 10-15 minutes. Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside.
• Strain the milk mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge. Take the pot off the stove and fold in the corn, chives, chopped poblano, and salt and pepper. Mix in the egg yolks, 1 at a time, to make it more like a batter. In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it. Coat the bottom and sides of an 8 by 8-inch baking dish with nonstick spray. Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes. When it's done, the corn pudding will look puffed and golden brown, like a souffle. Spoon into the bottom of bowls and serve chili over the top.

CORN PUDDING

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

SERRANO HAM AND POBLANO CORN PUDDING

Steps:

• Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth. Transfer mixture to large bowl. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn. Transfer mixture to prepared baking dish. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.
• *These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.
• **Maseca (instant corn masa mix) is available at Latin markets.

CORN AND CRAB PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
• In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
• In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
• Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.