Poblano Corn Pudding
This savoury corn pudding is inspired by the delicate, savoury dish that we enjoyed in Mexico City. It can be served as an appetizer course or as a side dish. This recipe is baked in a casserole dish, but you could bake the pudding in ramekins for individual starters
NOTES: Top with green onions, coriander and/or feta before serving.
Ingredients
- 3 Tbsp (45 mL) olive oil
- 1 poblano pepper, seeded and finely diced
- 1 medium onion, finely diced
- 1 clove garlic, minced
- 3 cups (450 g) fresh or frozen corn kernels, thawed
- ½ cup (125 mL) 2% milk
- 3 large eggs, separated
- 2 Tbsp granulated sugar
- ⅓ cup (50 g) all-purpose flour
- ¾ tsp baking powder
- ½ tsp fine salt
- 1 cup (100 g) shredded Monterrey jack cheese (or Oaxaca cheese, if you can)
- chopped green onion, chopped cilantro and/or Feta cheese, for on top
Step by Step Instructions
Step 1
Preheat the oven to 350°F (180°C). Lightly grease a 6-cup (1.5 L) baking dish.
Step 2
Heat a sauté pan over medium heat and add the olive oil. Add the pepper and onion and sauté until the onion is translucent, about 5 minutes. Stir in the garlic and remove the pan from the heat.
Step 3
Using a food processor or immersion blender, purée the corn kernels with the milk, egg yolks and sugar. Transfer this to a mixing bowl and sift in the flour, baking powder and salt, stirring to combine. Fold in the pepper and onions (still warm is OK) and the cheese.
Step 4
Whip the egg whites to a medium peak using electric beaters and fold them into the batter using a whisk (the batter will be pourable). Pour this into your baking dish and bake for about 45 minutes, until browned on top and a skewer inserted into the centre of the pudding comes out clean.
