Poblano Corn Pudding Food

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.

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.

STUFFED POBLANOS WITH ROASTED CORN

Steps:

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
• Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
• Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
• Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
• Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

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.

POBLANO CHILE AND CORN PUDDING

Steps:

• Preheat oven to 350 degrees. Spray 11x7 casserole dish with cooking spray. Melt margarine over medium heat in a large skillet. Add chilies and onion and cook 5 minutes or until tender.
• Add whole kernel corn and cook for 2 minutes. Remove from heat.
• Stir in cream-style corn. Beat together eggs and milk and pour over corn mixture.
• Add cheese, tortilla chips and salt and mix lightly. Spoon into prepared baking dish and bake, uncovered, 45 minutes, or until a knife inserted into the middle comes out clean. Let stand 10 minutes before serving.