Grilled Corn Pudding with Poblano Peppers andĀ Asiago

August  3, 2011
3 Ratings
  • Serves 6
Author Notes

In August, I basically live on tomatoes, corn, and peppers. And pinot grigio. I am addicted to poblano peppers, which here are grilled along with the corn, and add a bit of a different dimension to traditional corn pudding, which is one of the very few ways I like my summer corn off-the-cob. There are many fine corn pudding recipes out there that use corn flour and add bacon and cheese and bread crumbs and chives and so forth, which I think would be tasty in the winter when fresh corn isn't around. This recipe, I think, doesn't get in the way of the corn. - wssmom —wssmom

Test Kitchen Notes

First impression out of the oven, this is pretty! The peppers and cheese are hearty, the custard is delicate, the pudding sets perfectly in the given time, overall a success. My two poblanos were just on the pleasant side of spicy (before pain sets in), and I appreciate the good instructions for a first time peeler. Cutting the corn for kernels went quickly, thanks to Merrill and the video, and I also 'milked' the ears. I used a pan 6 x 10" resulting in a fairly low rise, and the family enjoyed every bite. Good cold today with lunch, too. Next time, with cheddar. - susan g —susan g

What You'll Need
  • 6 ears of fresh young sweet corn (or four medium-sized ears of corn, or two big ears of corn, enough for about two cups off the cob)
  • 3 poblano peppers
  • 2 beaten eggs
  • 1/4 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons butter, melted
  • 2 rounded teaspoons sorghum flour
  • 2 big pinches sea salt
  • 4 tablespoons Asiago cheese, shredded
  • A few grinds freshly ground pepper
  1. Preheat your grill until nice and hot and preheat your oven to 350 degrees. Then grill the corn and the peppers for 5-7 minutes, turning occasionally, until the corn has a bit of char and the peppers are nicely charred all over.
  2. Remove the veggies and set the corn aside to cool; place the peppers in a paper bag, or in a bowl covered with plastic wrap, and let sit for 10 minutes. Meantime, melt the butter and set aside, using a bit to grease a medium-sized baking dish.
  3. Using Merrill's technique ( scrape the corn kernels from the cobs into a large-ish bowl. There should be about 2- 2 1/2 cups. If not and you're a little short, don't fret. It will still be awesome. Skin, seed and chop the peppers finely and add to the bowl along with the eggs, cream, milk, flour, salt, cheese and pepper; stir well.
  4. Pour all into the baking dish, then place that into a slightly bigger pan filled with hot tap water to come halfway up the sides of the baking dish. (Additionally, you can put a small clean cloth or couple layers of paper towels in between so the bottom of the pudding dish doesn't come into direct contact with the hot pan.) With a steady hand, pop that into the oven and bake for a half-hour, then check to see if the center is almost set. If not, bake another 5-10 minutes.
  5. Remove and let cool for a few minutes before serving to six happy faces!
Contest Entries

See what other Food52ers are saying.

1 Review

Vivienne June 27, 2017
Served this last night to friends and one quoted, "This is the best corn pudding I've ever eaten." Everyone had two helpings! I used corn that I had frozen fresh, not grilled, and had no sorghum flour so used corn meal. Otherwise true to recipe. Loved the asiago flavor.