Welcome to our recipe blog post featuring a delicious and comforting dish rooted in the rich history and cultural traditions of Mexico. Corn-and-poblano pudding is a delectable combination of sweet corn, smoky roasted poblanos, and creamy goodness. In this article, we’ll delve into the fascinating background of this dish, explore its cultural significance, and provide you with a step-by-step recipe to recreate this authentic delicacy at home.
History and Cultural Significance: Corn has long been a staple in Mexican cuisine, dating back thousands of years to the ancient Mayan and Aztec civilizations. Known as “maize,” corn holds a sacred place in Mexican culture and is deeply intertwined with religious rituals and daily life. It was not only a dietary staple but also a symbol of fertility and sustenance.
Poblanos, on the other hand, are a variety of chili peppers named after the city of Puebla in central Mexico. Poblanos are revered for their unique smoky flavor and mild heat. They are a key ingredient in many traditional Mexican dishes and play a significant role in the country’s culinary heritage.
Combining these two ingredients in a comforting pudding reflects the essence of Mexican cuisine—blending traditional flavors to create a harmonious and satisfying dish.
This recipe is inspired from the WW recipe for Corn-and-Poblano Pudding found on their website.
Recipe: Corn-and-Poblano Pudding
3 Points – Total Time: 1 hr 25 min – Prep Time: 20 min – Cook Time: 55 min – Serves: 8
Ingredients
- 2 medium Poblano chili
- 4 sprays Cooking spray
- 1 medium, finely chopped Uncooked onions
- 4 cloves, minced Garlic
- 4 cups, fresh (from about 5 ears) corn kernels
- 1½ cups 2% reduced fat milk
- 2 large Eggs
- 4 oz, shredded (1 cup) Reduced fat cheddar cheese
- 1 oz, or goat cheese Crumbled queso fresco cheese
- 3 Tbsp, chopped fresh Cilantro
- 1 tsp Table salt
- ¼ tsp Black pepper
Procedure Steps
- 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. OR, if you have a gas stove top, place the peppers over an open flame and char the peppers, turning them every minute or so for even charing and blistering. Wrap poblanos in foil and let steam about 10 minutes. When cool enough to handle, peel poblanos, remove seeds and stem, and dice.
- Preheat oven temperature to 350°F. Spray 2-quart baking dish with nonstick spray.
- 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.
- 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.
- 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).
- Serving size: about 2/3 cup
Corn-and-poblano pudding is a celebration of Mexican culinary traditions and a testament to the diverse and vibrant flavors that define this cuisine. By preparing and enjoying this dish, you’re not only indulging in a delicious treat but also honoring the cultural heritage of Mexico. Share this recipe with your loved ones and let
