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Fresh corn and roasted poblano pepper pudding

4-6 Servings
Corn pudding
Lauren Salkeld
4-6 Servings


  • 2 poblano peppers
  • 6 ounces cream cheese, cut into cubes
  • 1/3 cup whole milk
  • 4 tablespoons (1/2 stick) unsalted butter, cut into cubes
  • 4 cups fresh corn (from about 6 ears of corn)
  • salt and pepper to taste
  • 3/4 cup shredded cheddar cheese

Chef notes

Chef's note: Not a fan of spicy food? Poblano peppers are fairly mild, but feel free to skip them.


Set the broiler tray about 2 inches away from the heat and preheat the broiler. Broil the poblano peppers, turning occasionally, until blackened all over, 5-7 minutes. Transfer to a bowl, cover with plastic wrap and let cool completely. Peel the skin from the peppers, then remove the seeds and ribs and mince the peppers.

Preheat the oven to 375°F. Butter an 8-inch-square baking dish.

In a medium saucepan warm the cream cheese, milk and butter over medium heat, whisking occasionally, until melted and smooth, 3-4 minutes. Add the corn and peppers and stir to combine. Season to taste with salt and pepper. Pour the mixture into the buttered baking dish and smooth the top. Sprinkle the cheddar cheese evenly over the pudding and bake until bubbling and starting to brown, 30-35 minutes

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