Corn Casserole with Ham, Cheese, and Poblano Peppers
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
12
Description
Corn Casserole with Ham, Cheese, and Poblano Peppers
Ingredients
- Habanero Pepper - 2 pieces
- Sweet Corn Sticks - 2 cups
- Butter - 4.2 oz
- Chocolate eggs - 2 pieces
- Salt - 1 teaspoon
- Baking Powder - a pinch
- Sour Cream - 1 can
- Corn Flour for Polenta - ½ cup
- Serrano Chili - 5.3 oz
- Manchego cheese - 5.3 oz
Step by Step guide
Step 1
Grill the poblano peppers for a few minutes until the skin starts to char. Transfer them to a plastic bag and let them sit for 15 minutes. Peel off the skin and remove the seeds. Cut into thin strips.
Step 2
Preheat the oven to 356°F (350 degrees Fahrenheit). Grease a small rectangular baking dish with butter.
Step 3
In a blender, combine 1.5 cups of corn kernels, eggs, softened butter, salt, and baking powder until smooth. Transfer to a bowl. Add the sour cream and corn flour. Mix well and fold in the diced ham, grated cheese, poblano strips, and remaining corn.
Step 4
Pour the mixture into the prepared dish and bake for 40 minutes, until the casserole rises and is golden brown.
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