Smoky Poblano Corn Pudding

This smoky poblano corn pudding is a rich and creamy side dish that perfectly combines sweet corn, smoky poblano peppers, and a hint of heat. It's a comforting and satisfying dish that pairs well with any main course. With a simple preparation and ingredients that are easily available, this recipe is sure to become a favorite among your family and friends.

Ingredients

• 4 ears of fresh corn
• 3 poblano peppers
• 1 tablespoon butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup milk
• 4 eggs
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

Directions

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Remove the corn kernels from the cob using a sharp knife and set aside.
3. Place the poblano peppers directly over a gas flame or under the broiler until the skins are charred and blistered. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
4. Once cool, peel off the charred skin from the peppers, remove the seeds and ribs, and dice them.
5. In a large skillet, melt the butter over medium heat. Add the diced onions and minced garlic and sauté until they are softened and translucent.
6. Add the corn kernels and diced poblano peppers to the skillet and cook for another 5 minutes, stirring occasionally.
7. In a separate bowl, whisk together the heavy cream, milk, eggs, shredded cheddar cheese, salt, black pepper, and smoked paprika.
8. Pour the corn and poblano mixture into the greased baking dish. Pour the cream mixture over the top, making sure it is evenly distributed.
9. Bake in the preheated oven for 35-40 minutes or until the center is set and the top is lightly browned.
10. Remove from the oven and let it cool for a few minutes before serving.
11. Serve the smoky poblano corn pudding as a side dish and enjoy!

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