Рецепт Corn Pudding Goes Southwest in Poblano Cups
I believe there are very few stuffings that wouldn’t be better stuffed into poblano “cups,” but not everyone agrees.
And so, when I said to my parents while I was visiting them this weekend in Tucson, “Hey, how about Corn Pudding for dinner?” They cheered. Well, not really, but they at least didn’t complain. Too loudly. . . It is a uniquely American dish from the South, a.k.a. Hoppy Glop, a.k.a. Corn Mash, a.k.a. Country pudding.
But then, they were a little skeptical of the “in poblano cups” part of the dish.
“What’s a poblano pepper?” my dad asked.
“”It’s big and dark and very mild. Milder than an Anaheim,” I reassured.
And with that, they were game.
I set out to make poblano converts of them. And it worked. They both gave rave reviews, and their approval was evidenced by clean plates and their later comment “No! Don’t throw the leftovers out! Save them in zip locs!”
Gotta love parents who put up with all kinds of kitchen experiments, no?
Try this fluffy creamy filling in roasted poblano cups and you’ll be a convert too, no matter what your heat level preference!
- CORN PUDDING IN POBLANO CUPS
- 3 poblano peppers, halved lengthwise and seeds and pulp removed
- A little canola oil spray
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 cups fresh or frozen thawed corn kernels
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2/3 cup cream
- 1 teaspoon each salt and sugar
- 1 dash cayenne pepper sauce
- 1 cup milk
- 4 eggs, beaten with a fork
Preheat oven to 350 degrees.
Place poblano pepper halves on a baking sheet, cut sides up. Lightly spray with oil. Roast for 30 minutes.
While peppers are roasting, heat a skillet to medium high heat. Saute shallot in butter until softened, about 2 minutes. Add garlic and cook another minute.
Place corn kernels in a food processor and pulse until in small chunks. Do not puree. Add corn chunks and cornstarch to skillet and saute until softened, about 2 or 3 minutes. Add in cream and salt and sugar. Cook for another 5 minutes, until liquid is reduced in half.
Remove corn to a bowl and add in milk. Add in eggs.
Spoon corn mixture into poblano cups and bake for 20 to 30 minutes, until mixture is set in center.
Broil for a minute or two at top of oven until lightly browned.
Serve immediately.
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