Photo of Corn-and-poblano pudding by WW

Corn-and-poblano pudding

Total Time
1 hr 25 min
20 min
55 min
For a potluck, as a side dish for Thanksgiving, or anytime you need to serve something that’s easy to make and a surefire success, this creamy corn casserole is the answer. If you want to save some time, skip roasting the poblanos; just chop them and cook them along with the onion in Step 3.


Poblano chile

2 medium

Cooking spray

4 spray(s)

Uncooked onion(s)

1 medium, finely chopped


2 medium clove(s), minced

Frozen corn kernels

4 cup(s), fresh (from about 5 ears)

2% reduced fat milk

1½ cup(s)


2 large egg(s)

Reduced-fat cheddar cheese

4 oz, shredded (1 cup)

Crumbled queso fresco cheese

1 oz, or goat cheese


3 Tbsp, chopped fresh

Table salt

1 tsp

Black pepper

¼ tsp


  1. 1 Preheat broiler. Line bottom of broiler pan with foil. Place poblanos in prepared pan. Broil 5 inches from heat, turning occasionally, until skin blisters, about 10 minutes. Wrap poblanos in foil and let steam about 10 minutes. When cool enough to handle, peel poblanos, remove seeds and stem, and dice.
  2. 2 Reduce oven temperature to 350°F. Spray 2-quart baking dish with nonstick spray.
  3. 3 Spray skillet with nonstick spray and set over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until onion is tender, about 5 minutes. Set aside.
  4. 4 Puree 1 1/2 cups corn in food processor or blender until chunky. Heat milk in small saucepan over high heat just until small bubbles appear along edge of pan. Whisk eggs in large bowl, then gradually whisk in hot milk. Stir in pureed corn, remaining 21/2 cups corn kernels, poblanos, Cheddar, queso fresco, onion mixture, cilantro, salt, and pepper.
  5. 5 Pour corn mixture into prepared dish. Bake until golden and toothpick inserted into center comes out clean, about 40 minutes. Garnish with thyme sprigs (if using).
  6. Serving size: (about 2/3 cup)