And here they are! The first of the Poblano chiles, along with corn, cheese, and eggs. The cheese, milk, and eggs make this a main dish; all it needs is a green salad or steamed green vegetable to keep it company and dinner is ready. Actually, a nice selection of sliced heirloom tomatoes sounds like a good plan too.
You could broil or grill the pepper the day before, and the corn could be prepared then too. (*cough* leftover *cough*).
It’s still pretty hot, but I am happy we are starting to get some days when turning on the oven isn’t a completely crazy idea.
2 hours – 1 hour prep time
Prepare the Poblanos and Corn:
4 Poblano (450 grams; 1 pound) chiles
4 cobs or corn
Wash the peppers and place them on a baking tray to fit under the broiler in the oven. Heat the broiler and broil them until the skins blisters and chars slightly. Turn the peppers so as to broil them as evenly as possible. When they are blistered and charred all over, cover them with a tea-towel and set them aside to cool.
Put a pot of water on to boil the corn. Husk the corn and remove the silks. Boil them until tender; 6 to 8 minutes. Rinse in cold water then drain and let them cool.
Make the Pudding:
3 large eggs
1 1/2 cups milk
1/3 cup cornmeal
2 tablespoons flour
1 teaspoon salt
2 tablespoons unsalted butter
125 grams (1/4 pound) old Cheddar cheese
Break the eggs into a mixing bowl and whisk them. Whisk in the milk, cornmeal, flour, and salt.
Pull the stems and seeds from the peppers. Peel off the skins. Cut them in half and rinse them in cool water to remove any lingering seeds or skin. Dice them finely; a little larger than the kernels of corn. Add them to the eggs, milk, etc.
Cut the corn from the cobs and scrape the cobs. Add the scrapings to the mixing bowl. Break up the kernels of corn so that they are not in big clumps. Add the to the mixture.
Preheat the oven to 350°F.
Melt the butter in a shallow 2 quart baking (lasagne) pan. Swirl it around to cover the bottom and sides of the pan, and dump any extra into the batter.
Grate the cheese, and mix all but a handful into the batter. Scrape it into the prepared pan and spread it out. Sprinkle the remaining cheese evenly over the top. Bake the casserole for about 1 hour at 350°F until firm and lightly browned. Let rest for 10 or 15 minutes before serving it.
Last year at this time I wrote about Pickled Sweet Spanish Onions.