Smoky Poblano Corn Pudding

Ingredients

  • 4 poblano peppers
  • 1 cup milk
  • ½ cup heavy whipping cream
  • 3 eggs
  • ⅓ cup white sugar
  • ¼ cup all-purpose flour
  • ¼ cup butter, melted and cooled
  • 1 ½ teaspoons kosher salt
  • 1 (16 ounce) package frozen corn
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon chopped fresh chives, or to taste

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
  • Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
  • Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
  • Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
  • Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.