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Poblano Corn Pudding Recipe

Poblano Corn Pudding

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on April 17, 2013

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    Love this dish!!! I did use frozen corn, which was just fine. I will try with fresh when in season. I've only made it once, and my veggie hating husband liked it, and my Mom has already asked for the recipe. To cut down on the time to prepare, I'm going to try the canned fire roasted chiles next time. Going in my list of regulars. Thanks Guy!

    No, it is not really pudding like at all, but does it have to be? No, but I do get that some expected a pudding consistency since it is called pudding. Maybe they should have called it Poblano Corn Casserole, because that's what it really is.

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  • on July 01, 2012

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    Loved this dish. Took it to a BBQ and was asked to bring it again. The name pudding may put some off, until they taste it

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  • on June 07, 2012

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    Sorry Guy,
    This one was just not a hit with us. I'll keep looking for another way to get Poblanos and Corn in the same side dish..

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  • on May 03, 2012

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    This recipe was just okay - wouldn't make it again.

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  • on November 20, 2011

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    EXCELLENT, EVEN IF YOU USE FROZEN OR CANNED CORN. BUT, FRESH IS BEST BECAUSE THERE IS BETTER FLAVOR AND CRUNCH. I MAE THE RECIPE AS WRITTEN AND LOVED IT. IN MY OPION, THE WHOLE MILK MAKES A LOT OF DIFFERENCE. ROASTING THE POBLANOS ADDED SOME NICE SMOKINESS. A WONDERFUL RECIPE.

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  • on November 14, 2011

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    This recipe is good, but it's not very pudding-like. I also thought that after 25 minutes, the corn was not cooked enough. I will make it again, but I will cook the corn first, add more cheese, and add a bit more salt.

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  • on October 23, 2011

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    I made this as directed with the exception that I never have whole milk. I used a mixture of half and half and skim. It is runny when you take it out of the oven, but if you plan ahead and give it 15 - 20 minutes to rest it's perfect. It was actually much better the next day too. I will make this over and over.

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  • on August 29, 2011

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    I found this to be, overall, pretty flavorless--pretty much just tasted like taking a bite of corn right off the cob. Also, I used skim milk because I didn't have any whole, and cooked it a little longer to compensate for the extra liquid. Unlike Karen1998, I did not think it came out to the perfect consistency. It was not very puddingy. I guess the whole milk is key--will make sure to have it on hand next time. My boyfriend and I both agreed that it lacked salt. I will definitely make this again, but I will be sure to change the recipe. Next time instead of using panko, I would use french-fried onions on top to give it that salt we felt it lacked. I would also use at least twice as many poblano peppers, and add some cumin, tons more cayenne, and maybe some other spices to back up the corn and poblano. If you added some chicken, this could be a complete meal.

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  • on August 09, 2011

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    Like an upside down quiche only better.

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  • on June 14, 2011

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    I made this recipe but used skim milk instead of whole milk because that was all that I had. It came out great!! I cooked it an extra 10 minutes because it seemed a little runny but once it sat and rested for 10 minutes, it was the perfect consistency! I made it a little easier and roasted the poblanos the night before and chopped everything ahead. I would make it again..

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