Grilled Corn Pudding With Poblano Peppers And Asiag

Name: Grilled Corn Pudding With Poblano Peppers And Asiago
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears of fresh young sweet corn (or four medium-sized ears of corn, or two big ears of corn, enough for about two cups off the cob); 3 poblano peppers; 2 beaten eggs; 1/4 cup heavy cream; 1/2 cup whole milk; 2 tablespoons butter, melted; 2 rounded teaspoons sorghum flour; 2 big pinches sea salt; 4 tablespoons Asiago cheese, shredded; A few grinds freshly ground pepper

Servings: persons

1
Preheat your grill until nice and hot and preheat your oven to 350 degrees. Then grill the corn and the peppers for 5-7 minutes, turning occasionally, until the corn has a bit of char and the peppers are nicely charred all over.
2
Remove the veggies and set the corn aside to cool; place the peppers in a paper bag, or in a bowl covered with plastic wrap, and let sit for 10 minutes. Meantime, melt the butter and set aside, using a bit to grease a medium-sized baking dish.
3
Using Merrill's technique (http://www.food52.com/blog/2259_how_to_dekernel_corn) scrape the corn kernels from the cobs into a large-ish bowl. There should be about 2- 2 1/2 cups. If not and you're a little short, don't fret. It will still be awesome. Skin, seed and chop the peppers finely and add to the bowl along with the eggs, cream, milk, flour, salt, cheese and pepper; stir well.
4
Pour all into the baking dish, then place that into a slightly bigger pan filled with hot tap water to come halfway up the sides of the baking dish. (Additionally, you can put a small clean cloth or couple layers of paper towels in between so the bottom of the pudding dish doesn't come into direct contact with the hot pan.) With a steady hand, pop that into the oven and bake for a half-hour, then check to see if the center is almost set. If not, bake another 5-10 minutes.
5
Remove and let cool for a few minutes before serving to six happy faces!

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ears of fresh young sweet corn (or four medium-sized ears of corn, or two big ears of corn, enough for about two cups off the cob), 3 poblano peppers, 2 beaten eggs, 1/4 cup heavy cream, and more.

Yes, Grilled Corn Pudding With Poblano Peppers And Asiago falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Corn Pudding With Poblano Peppers And Asiago

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions