Poblano Corn Pudding
3 poblano peppers
3 tablespoons butter
1 yellow onion, diced
1/2 tsp. kosher salt – plus more for seasoning
1 tsp. fresh ground black pepper – plus more for seasoning
2 Cups whole milk
3 eggs
3 tablespoons sour cream
1 Cup grated sharp white cheddar
4 ears of corn, shucked and kernels removed (about 4 to 5 cups)
4 tablespoons chopped fresh Italian parsley leaves
4 tablespoons chopped fresh cilantro leaves
1/2 tsp. cayenne pepper
2 Cups Panko bread crumbs.
Directions:
Put peppers over the flame of 1 burner on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 5 mins per pepper. Place peppers in a bowl and cover with plastic wrap to steam for about 15 minutes. When cool enough to handle, transfer to a cutting board, peel the skin and remove seeds and stems. (Messy!) Remove seeds and stems, dice and set aside.
NOW preheat oven to 350 degrees….
Heat 1 tablespoon of the butter in a medium saute pan over medium heat and add the onions, salt and pepper. Cook until onions are translucent and set aside to cool.
Heat milk in small saucepan until it starts to simmer – about 3 minutes.
In large bowl, whisk eggs and slowly add scalded milk. Whisk in sour cream, fold in cheese, corn peppers, onions, herbs, cayenne. Season with salt and pepper to taste.
Add mixture to a 9 x 13 inch buttered baking dish and set aside.
Put remaining 2 tablespoons of butter in medium saute pan over medium heat and add the panko. Toss to coat bread crumbs and season with salt and pepper. Spread the bread crumbs over the pudding and bake in the oven until the pudding is set and bubbling and toothpick inserted in the center comes out clean. About 25 mins.
Remove from oven and serve.
Thanks Sarah, for finding this recipe! It went so nicely with Brisket and tequila flights!
http://www.foodnetwork.com/recipes/guy-fieri/poblano-corn-pudding/index.html
