Uploaded September 2025 | Updated September 2026, 2 weeks ago
Whether as a casserole dish, or in ramekins for individual starters, this savoury poblano corn pudding is inspired by the delicate, savoury dish that we enjoyed in Mexico City. Serve it as an appetizer course or as a side dish!
*The new cookbook Anna Cooks releases September 30th, 2025! Claim access to 6 exclusive recipes if you pre-order:*
1. Email annacookscookbook@gmail.com with your confirmation number from the retailer you pre-ordered it from.
2. You’ll receive an email with a link to download the bundle.
More information at this video: youtu.be/XdGKCtBW5OM
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• Recipe •
Serves 8
Prep Time: 20 minutes
Cook time: 50 minutes
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• Ingredients •
3 Tbsp (45 mL) olive oil
1 poblano pepper, seeded and finely diced
1 medium onion, finely diced
1 clove garlic, minced
3 cups (450 g) fresh or frozen corn kernels, thawed
½ cup (125 mL) 2% milk
3 large eggs, separated
2 Tbsp granulated sugar
1/3 cup (50 g) all-purpose flour
¾ tsp baking powder
½ tsp fine salt
1 cup (100 g) shredded Monterrey jack cheese (or Oaxaca cheese, if you can)
chopped green onion, chopped cilantro and/or Feta cheese, for on top
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• Directions •
1. Preheat the oven to 350 °F (180 °C). Lightly grease a 6-cup (1.5 L) baking dish.
2. Heat a sauté pan over medium heat and add the olive oil. Add the pepper and onion and sauté until the onion is translucent, about 5 minutes. Stir in the garlic and remove the pan from the heat.
3. Using a food processor or immersion blender, purée the corn kernels with the milk, egg yolks and sugar. Transfer this to a mixing bowl and sift in the flour, baking powder and salt, stirring to combine. Fold in the pepper and onions (still warm is OK) and the cheese.
4. Whip the egg whites to a medium peak using electric beaters and fold them into the batter using a whisk (the batter will be pourable). Pour this into your baking dish and bake for about 45 minutes, until browned on top and a skewer inserted into the centre of the pudding comes out clean.
Top with green onions, coriander and/or feta before serving.
Whether as a casserole dish, or in ramekins for individual starters, this savoury poblano corn pudding is inspired by the delicate, savoury dish that we enjoyed in Mexico City. Serve it as an appetizer course or as a side dish!
*The new cookbook Anna Cooks releases September 30th, 2025! Claim access to 6 exclusive recipes if you pre-order:*
1. Email annacookscookbook@gmail.com with your confirmation number from the retailer you pre-ordered it from.
2. You’ll receive an email with a link to download the bundle.
More information at this video: youtu.be/XdGKCtBW5OM
--------
• Recipe •
Serves 8
Prep Time: 20 minutes
Cook time: 50 minutes
--------
• Ingredients •
3 Tbsp (45 mL) olive oil
1 poblano pepper, seeded and finely diced
1 medium onion, finely diced
1 clove garlic, minced
3 cups (450 g) fresh or frozen corn kernels, thawed
½ cup (125 mL) 2% milk
3 large eggs, separated
2 Tbsp granulated sugar
1/3 cup (50 g) all-purpose flour
¾ tsp baking powder
½ tsp fine salt
1 cup (100 g) shredded Monterrey jack cheese (or Oaxaca cheese, if you can)
chopped green onion, chopped cilantro and/or Feta cheese, for on top
--------
• Directions •
1. Preheat the oven to 350 °F (180 °C). Lightly grease a 6-cup (1.5 L) baking dish.
2. Heat a sauté pan over medium heat and add the olive oil. Add the pepper and onion and sauté until the onion is translucent, about 5 minutes. Stir in the garlic and remove the pan from the heat.
3. Using a food processor or immersion blender, purée the corn kernels with the milk, egg yolks and sugar. Transfer this to a mixing bowl and sift in the flour, baking powder and salt, stirring to combine. Fold in the pepper and onions (still warm is OK) and the cheese.
4. Whip the egg whites to a medium peak using electric beaters and fold them into the batter using a whisk (the batter will be pourable). Pour this into your baking dish and bake for about 45 minutes, until browned on top and a skewer inserted into the centre of the pudding comes out clean.
Top with green onions, coriander and/or feta before serving.
