Roasted Poblano Corn Pudding

It is no big secret that I love Mexican flavors right?

It is also no big secret that Kevin isn't a big fan of Mexican food. 

Buttttttttt he does love spice. Throw some peppers in it and I can usually pass off anything.

Well not anything,

but you get my drift.

Kevin also loves to grill. 

If I tell him that I don't have any big plans for dinner, or that I am planning on heating up some leftovers. He is off to the butcher for some steaks. 

See that is also how he gets his red meat fix.

Sides for the steaks are usually simple.

Baked potato
Grilled corn
Green salad


Don't get me wrong, those sides are awesome.

But not 8 times in a row!

So I jumped at the chance to take the corn and flip it into something new, fresh, and full of flavor.

This dish filled that plan

and then some!!

To me it felt like I was sneaking a bit of Mexican in on him.

To him,

well it was just a good darn dish!!

Yay me!!

Roasted Poblano Corn Pudding
Adapted from Guy Fieri's Poblano Corn Pudding 
serves 2

1 poblano peppers
1 tablespoon olive oil
1/2 yellow onion, diced
Kosher salt
Fresh cracked black pepper
1 cup whole milk
3 eggs
2 tablespoons fat free Greek yogurt
1/2 cup grated Cheddar Jack cheese
2 ears corn, shucked and kernels removed
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh cilantro leaves
1/4 teaspoon cayenne pepper
1 cup panko bread crumbs

Preheat the oven to 350 degrees F.

Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. If you do not have a gas stove you can place the peppers, brushed with a bit of oil, on a baking sheet under a broiler, flipping them once to get them nice and charred.

Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.

Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.

In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the yogurt and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.

Add the mixture to a treated baking dish and set aside.

Sprinkle the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.