Roasted poblano peppers and sweet corn combine in a flavorful, comforting casserole. Poblano Corn Casserole is a versatile side that pairs beautifully with grilled meats, roasted poultry, or holiday meals.
If you want a side dish that isn’t heavy with mayonnaise or fried, this Poblano Corn Casserole is an excellent choice. It’s rich-tasting yet simple to prepare, and it consistently receives rave reviews from readers, friends, and family.
Enjoy it year-round — from holiday tables to backyard barbecues — and use fresh, canned, or well-thawed frozen corn depending on what’s available.
This casserole is a great way to showcase fresh corn and roasted poblanos. It tastes indulgent while remaining straightforward to make.
Ingredients
- Milk
- Eggs
- Butter (melted)
- Cream-style corn
- Yellow cornmeal
- All-purpose flour
- Sugar
- Baking powder
- Salt and black pepper
- Poblano chiles — roasted, seeded, skins removed and chopped (about 2–3 peppers; more if you prefer extra heat)
- Whole kernel corn — fresh or canned preferred; if using frozen, thaw, drain and then measure
- Shredded cheese — a cheddar-based blend works well; optional if you prefer a lighter version
How to roast peppers using the broiler
- Wash and dry peppers. Position the oven rack and preheat the broiler. Place peppers on a foil-lined baking sheet and broil about 10 minutes, turning once to blacken all sides.
- Remove the peppers and place them in a paper bag or a bowl covered with plastic wrap. Let them steam for 10–15 minutes — this loosens the skin.
- When cool enough to handle, peel off the skins, remove stems and seeds, then chop. Roasted poblanos can be stored in an airtight container in the refrigerator for up to five days.
Variations
- Substitute roasted Hatch green chiles for the poblanos for a similar flavor.
- Adjust the spice level by using more or fewer poblanos; 3 peppers gives a noticeable mild heat.
- Add a diced jalapeño if you want extra heat.
- Omit the cheese for a lighter casserole; it still holds together and tastes great.
How to make
- In a large bowl, whisk together milk, eggs, melted butter, and cream-style corn. Add the dry ingredients — cornmeal, flour, sugar, baking powder, salt, and black pepper — and mix until just combined.
- Fold in the chopped roasted poblano peppers, whole kernel corn, and shredded cheese if using.
- Pour the mixture into a greased 2-quart baking dish or a 9×9-inch casserole dish.
- Bake at 350°F (175°C) for about 40–50 minutes, until the center is set and the edges are golden brown. A square baker may require a few extra minutes.
This dish is so good! I made it exactly as written, using fresh local corn and roasted poblanos from our garden. It was a huge hit and gone by the end of dinner.
– Sue from Pinterest
Serving and Storage
Serve the casserole warm as a side with steaks, grilled chicken, roasted pork, or alongside other holiday dishes. It’s equally welcome at summer gatherings and cozy winter dinners.
Store leftovers covered in the refrigerator for 3–4 days. Reheat portions in the oven or microwave until warmed through.
📖 Recipe
Poblano Corn Casserole
Alaine @ My TX Kitchen
Ingredients
- ½ cup roasted poblano chiles, chopped (2–3 peppers)
- Non-stick cooking spray
- ½ cup milk
- 2 eggs
- 2 Tbsp. butter, melted
- 1 — 8.25 oz can cream-style corn
- ¼ cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 cups whole kernel corn (fresh or canned)
- 1 cup shredded cheese (optional)
Instructions
- Prepare 2–3 roasted poblano peppers and set aside. Preheat oven to 350°F. Generously spray a 2-quart or 9×9-inch casserole dish with non-stick cooking spray.
- In a large bowl, combine milk, eggs, melted butter, and cream-style corn. Add cornmeal, flour, sugar, baking powder, salt, and pepper. Mix until blended.
- Fold in the chopped poblanos, whole kernel corn, and cheese if using. Spread the batter evenly in the prepared pan.
- Bake at 350°F for 40–50 minutes, until the center is set and edges are golden. A square baking dish may require an extra 5 minutes.
Notes
Corn: Fresh or canned corn is preferred. If using frozen corn, thaw and drain before measuring 2 cups.
Poblanos: Increase to 3–4 roasted peppers if you want more chile flavor and heat.
Broiler Roasting Tip: Broil peppers until skins are blackened, then steam in a bag or covered bowl for 10–15 minutes. Peel, remove seeds and stems, and chop.
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Recipes you may also enjoy:
- Mexican Grilled Street Corn Salad
- Jalapeño Cheese Grits Casserole
- Jalapeño Corn Casserole
- Cheesy Jalapeño Hashbrown Casserole
- Loaded Mashed Potato Casserole
This post was originally published in May 2014 and updated in May 2020 and September 2024 with additional text and photos.