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Creamy Poblano Corn Casserole

Creamy Poblano Corn Casserole - featured image
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This easy, cheesy casserole features smoky roasted poblano peppers, sweet corn, and layers of creamy sauce and bubbling cheese. Perfect for family dinners, potlucks, or as a comforting side for taco night.

Ingredients

Scale
  • 4 medium poblano peppers, roasted and peeled
  • 3 cups fresh corn kernels (or frozen, thawed and drained)
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced (optional)
  • 1 cup full-fat sour cream
  • 4 oz cream cheese (115g), softened
  • 1/2 cup whole milk
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp ground cumin
  • 1/4 cup chopped cilantro (optional)
  • 1/4 cup cotija cheese, crumbled (optional, for topping)
  • 2 green onions, sliced (for topping)
  • Extra chopped cilantro (for serving)
  • 1 tbsp olive oil (for sautéing onion and garlic)

Instructions

  1. Roast the poblanos: Place poblano peppers directly over a gas flame or under a broiler, turning every 2-3 minutes until blistered and blackened (about 10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and chop into 1/2-inch pieces.
  2. Prepare the corn and veggies: If using fresh corn, cut kernels off the cobs. If using frozen, thaw and pat dry. Finely chop onion and mince garlic. Sauté onion and garlic in olive oil over medium heat until translucent (about 5 minutes). Let cool slightly.
  3. Make the creamy sauce: In a large mixing bowl, whisk together sour cream, cream cheese, milk, eggs, salt, black pepper, and cumin until smooth and creamy. Stir in chopped cilantro if using.
  4. Layer the casserole: Preheat oven to 375°F (190°C). Grease a 13×9-inch baking dish. Spread half of the roasted poblanos and half the corn evenly in the bottom of the dish. Sprinkle with half the sautéed onion/garlic. Top with half the Monterey Jack and cheddar cheese. Pour half the creamy sauce over the cheese layer. Repeat with remaining poblanos, corn, onion, cheese, and sauce. Reserve cotija and green onions for topping after baking.
  5. Bake: Cover dish loosely with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until casserole is bubbly and cheese is golden brown. The edges should be set and the center should jiggle slightly.
  6. Finish and serve: Cool for 10 minutes before slicing. Sprinkle with crumbled cotija, sliced green onions, and extra cilantro. Serve warm.

Notes

For best flavor, roast poblanos until deeply blistered. Drain all veggies well to avoid excess moisture. Cover with foil during baking to prevent cheese from burning. For a vegetarian twist, add black beans between layers. Dairy-free and gluten-free adaptations are easy. Casserole can be assembled ahead and baked fresh. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: poblano casserole, corn casserole, cheesy casserole, Mexican side dish, family dinner, comfort food, gluten-free, vegetarian option

Find it online: https://hungermind.com/creamy-poblano-corn-casserole-easy-cheesy-layers-for-family-dinners/