Roasted poblano peppers and sweet corn come together in a flavorful casserole. This Poblano Corn Casserole is satisfying year-round and pairs beautifully with steaks, grilled chicken, or holiday meals.
If you want a side dish that’s not mayonnaise-based or fried, this Poblano Corn Casserole is a great choice. It’s rich in flavor but light in effort, and readers, friends, and family consistently give it rave reviews.
Perfect from Thanksgiving to a simple backyard barbecue, this casserole makes good use of fresh or canned corn and roasted poblanos. It tastes much richer than the ingredient list suggests and is versatile enough for many menus.
Ingredients
- ½ cup roasted poblano chile peppers, seeded, skins removed and chopped (about 2–3 peppers)
- Non-stick cooking spray (for the baking dish)
- ½ cup milk
- 2 large eggs
- 2 Tbsp. butter, melted
- 1 (8 ¼ oz) can cream style corn (or fresh cream-style corn)
- ¼ cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 cups whole kernel corn, fresh or canned (if using frozen, thaw and drain before measuring)
- 1 cup shredded cheese (cheddar or a cheddar-based blend — optional)
How to roast peppers using the broiler
- Wash and dry the poblano peppers. Line a baking sheet with foil and place peppers on it. Preheat the broiler and position the oven rack so peppers are several inches from the heat source.
- Broil peppers for about 10 minutes, turning halfway through so all sides blister and blacken.
- Remove the peppers and place them in a paper bag or covered bowl for 10–15 minutes to steam. When cool enough to handle, peel off skins, remove stems and seeds, then chop.
- Roasted poblanos will keep in an airtight container in the refrigerator for up to 5 days.
Use the broiler method for a quick char or roast poblanos on a gas flame, grill, or under a high oven heat. Remove skin and seeds before chopping.
Variations
- Substitute roasted Hatch green chiles for poblanos if preferred.
- Adjust spice by using more poblanos (3–4 peppers) or add a diced jalapeño for extra heat.
- Omit cheese for a lighter, dairy-reduced version — the casserole still bakes up moist and flavorful.
- Add a pinch of smoked paprika or cumin for a smoky depth, if desired.
How to make Poblano Corn Casserole
- Prepare 2–3 roasted poblano peppers, chop and set aside. Preheat oven to 350°F and spray a 2‑quart or 9×9 baking dish generously with non-stick cooking spray.
- In a large bowl combine milk, eggs, melted butter, and cream-style corn. Whisk until smooth.
- Add the dry ingredients — cornmeal, flour, sugar, baking powder, salt, and pepper — and stir until just blended.
- Fold in chopped poblanos, whole kernel corn, and shredded cheese if using. Mix gently to combine.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake at 350°F for 40–50 minutes, or until the center is set and the edges are golden. A square baker may need a few extra minutes.
“This dish is so so good! I made it exactly by the recipe, using fresh local corn and roasted poblanos from our garden. It was a huge hit with our family and it was all gone by the end of dinner.”
– Sue
Serving and storage
Serve the casserole warm as a side for grilled meats, roasted poultry, or as part of a holiday spread. It’s equally welcome at summer cookouts or cozy autumn dinners.
Leftovers: Cover and refrigerate for up to 3–4 days. Reheat in the oven at 325°F until warmed through to preserve texture, or reheat individual portions in the microwave.
Recipe
Poblano Corn Casserole — roasted poblano peppers and sweet corn combined into a creamy, comforting casserole. This updated, lightened version is easy to prepare and loved by many.
Prep time: 25 mins · Cook time: 45 mins · Total: ~1 hr 10 mins · Servings: 8
Ingredients (serves 8)
- ½ cup roasted poblano peppers, chopped
- Non-stick cooking spray
- ½ cup milk
- 2 large eggs
- 2 Tbsp. butter, melted
- 1 (8 ¼ oz) can cream style corn
- ¼ cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 cups whole kernel corn (fresh or canned)
- 1 cup shredded cheese (optional)
Instructions
- Prepare 2–3 roasted poblano peppers and set aside. Preheat oven to 350°F. Spray a 2‑quart or 9×9 casserole dish with non-stick cooking spray.
- In a large bowl combine milk, eggs, melted butter, and cream-style corn. Whisk until smooth.
- Add cornmeal, flour, sugar, baking powder, salt, and pepper to the wet ingredients. Stir just until blended.
- Fold in chopped poblanos, whole kernel corn, and cheese if using. Spread the batter into the prepared pan.
- Bake at 350°F for 40–50 minutes, until the top is set and edges are golden. Allow to rest a few minutes before serving.
Notes
- Corn: Canned or fresh corn is preferred. If using frozen, thaw and drain before measuring to get 2 cups.
- Poblano peppers: Increase to 3–4 peppers for more pepper flavor and mild heat.
- Roasting method: Broil peppers on a foil-lined sheet for about 10 minutes at a high broiler setting, turning to char all sides. Steam briefly in a covered bowl, then peel, seed, and chop.
Tried this recipe? Share your experience or tag your photos to show different variations and serving ideas.
Recipes you may also enjoy:
- Mexican Grilled Street Corn Salad
- Jalapeno Cheese Grits Casserole
- Jalapeno Corn Casserole
- Cheesy Jalapeno Hashbrown Casserole
- Loaded Mashed Potato Casserole
This post was originally published in May 2014 and updated in May 2020 and September 2024 with added text and photos.