Corn Pudding with Poblano

It’s getting chilly here in NJ but my CSA is still sending me lots of ears of fresh corn. Last week I shared my Zucchini Ribbon and Corn Frittata recipe with you and yep, you guessed it, I’m still cooking with corn! At least I’m being seasonal, people!

Reluctantly the cooler weather has me thinking Fall food and flavors but my CSA keeps pulling me back into Summer with all of its wonderful goodies. It really is enough to drive a girl mad, but rather than lose my mind, or worse, allow the corn to go uneaten, I decided to try my hand at corn pudding. I mean hey, when life hands you corn, why not make some pudding?

Believe it or not, before this weekend I never made corn pudding before and thanks to the surplus of corn and some awesome poblano peppers I had lying around, I had the perfect excuse to whip some up. I did some research on basic corn pudding recipes and decided that the method was simple enough to just wing it and go for a version all my own. I felt that studding the corn pudding with poblanos would create a nice balance of sweet and slightly spicy. Turns out the flavor balance was perfect and the green flecks against the creamy pale yellow pudding was definitely a feast for the eyes. My guests were crazy impressed and it was so easy, I’ll definitely be making it again.

I divided the mixture amongst two 9-inch pie plates, but you can certainly make it in an 8×8 baking dish for a deeper pudding. It’s all up to you. If you are a little intimidated about shaving the ears off of the corn cobs, follow the tip I learned from Rachael below. Her double bowl technique makes quick and clean work of it and OMG, so genius! Thanks, RR!

I loved this recipe so much I’m already thinking of other variations. Next time I think I’ll add in some crispy bacon and diced tomato so see how that shapes up. I bet it will be divine. Except, I might have to wait until next Summer to try that out. Me thinks the corn well is quickly gonna run dry. <sigh>

Corn Pudding with Poblano

Serves 6-8


  • 4 tablespoons unsalted butter, melted, plus extra for greasing
  • 6 ears of corn, husked (depending on size)
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1/4 cup flour
  • 1 teaspoon salt
  • 5 large eggs, beaten
  • 1 poblano, seeds and ribs removed and diced small
  • 1/3 cup parmesan cheese


1. Preheat the oven to 350 degrees F. Grease two 9-inch glass pie plates or for a deeper pie, one 8×8 baking dish.

2. To easily remove the kernels from the cob place a damp paper towel at the bottom of a large bowl and nestle a small bowl upside down inside a larger bowl. Make sure the smaller bowl doesn’t have space to slide around. Stand each cob of cork on its stem resting it on the smaller bowl. Using a sharp knife, shave the kernels off the cob and they will fall into the larger bowl. No muss, no fuss.

3. Combine the corn kernels, sugar, cream or milk, flour, butter and salt in a large mixing bowl. Lightly beat the five eggs and add to the mixture. Stir in poblano pepper. Pour corn mixture into prepared pie plates or baking dish and top with parmesan cheese. Place in oven and bake for 45 minutes if using two 9-inch pie plates or 60 minutes if using an 8×8 baking dish. Cool slightly, cut into wedges and serve.

Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables

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