Corn Pudding Stuffed Poblano Peppers

Corn Pudding Stuffed Poblano Peppers

Cinco de Mayo is an American holiday, not even celebrated in Mexico. I know because I lived in Guadalajara for a summer as a college student. I arrived on the first of May and was looking forward to a celebration like our Fourth of July. “?Que es Cinco de Mayo?” they asked – “What is Cinco de Mayo?” Their Independence Day is September 16. Oh Well. We Americans still have an excuse to eat guacamole by quart and drink margaritas by the gallon!

I decided to fill roasted poblanos with a creamy corn pudding. Poblanos are such a delicious pepper – fruity and just the perfect amount of heat. And corn pudding is one of my favorite comfort food sides. It is a uniquely American dish from the South, a.k.a. Hoppy Glop, a.k.a. Corn Mash, a.k.a. Country pudding.

So celebrate with these pretty poblano cups this year. Ok, and guacamole and margaritas if you must.

— posted by Donna

 CORN PUDDING STUFFED POBLANO PEPPERS

3 poblano peppers, halved lengthwise and seeds and pulp removed
A little canola oil spray
1 large shallot, minced
2 cloves garlic, minced
2 cups fresh or frozen thawed corn kernels
2 tablespoons butter
2 tablespoons cornstarch
2/3 cup cream
1 teaspoon each salt and sugar
1 dash cayenne pepper sauce
1 cup milk
4 eggs, beaten with a fork
Preheat oven to 350 degrees.

Place poblano pepper halves on a baking sheet, cut sides up. Lightly spray with oil. Roast for 30 minutes.

While peppers are roasting, heat a skillet to medium high heat. Saute shallot in butter until softened, about 2 minutes. Add garlic and cook another minute.

Place corn kernels in a food processor and pulse until in small chunks. Do not puree. Add corn chunks and cornstarch to skillet and saute until softened, about 2 or 3 minutes. Add in cream and salt and sugar. Cook for another 5 minutes, until liquid is reduced in half.

Remove corn to a bowl and add in milk. Add in eggs.

Spoon corn mixture into poblano cups and bake for 20 to 30 minutes, until mixture is set in center.

Broil for a minute or two at top of oven until lightly browned.

Serve immediately.

 

Check out other stuffed pepper masterpieces:

Italian Sausage Stuffed Peppers, Kalyn’s Kitchen
Orzo Stuffed Peppers, Two Peas and Their Pod
Stuffed Sweet Mini Peppers, Sarah’s Cucina Bella
Chicken and Cream Cheese Stuffed Peppers, Buns in my Oven
Columbian Stuffed Peppers, My Columbian Recipes
Mexican Stuffed Peppers, Branny Boils Over

Comments

  1. Danielle says

    Like Selena said, this mixture was WAY too runny, and I only had two eggs. And there is WAY more filling than you’ll need for six pepper halves. While I doubt I’ll make this again, I would suggest boiling the peppers for a few minutes to soften them without shrinking, cut the filling in half and reduce the milk ever further.

  2. Selena says

    I must have done something wrong. The mixture (after adding eggs and milk) was runny. I had to pour this over the peppers not to waste all the ingredients. I baked it as a casserole. Your feedback would be appreciated:)

  3. says

    I had actually heard that they don’t celebrate in Mexico (just in one small region) so I always laugh – but I take full advantage of any excuse to eat lots of Mexican food! These look so delicious – I could definitely go for adding them to my next Mexican feast!

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