Creamy Corn Pudding with Green Chiles puts a Southwest spin on this American Classic Side Dish Recipe. Believe me, Chiles and Corn were made for each other.
This delicious Corn Pudding with Green Chiles Recipe is a family favorite. We make it often- not just for Thanksgiving!
Originally posted in February 2012 and updated in Nov. 2020
My sister originally shared this recipe. I have just updated her post with new photos and easy to print out recipe card. Here is her original post-
“Who says side dishes have to be boring? Southwest flavors go perfectly with turkey, so why not add some spice to THE meal of the year? Thanksgiving! or any meal that needs spicing up.
Corn Pudding and Green Chiles are a Perfect Match
My daughter makes a fabulous corn pudding that I look forward to every year. The creamy custardy texture gives the dish that “aaaahhhhh” factor. This year I decided to make this delicious Corn Pudding with Green Chiles. I was tempted to add some other southwest spices and flavors, but I wanted the “corny” taste to be strong, just with a little of the fruity flavor of poblanos. Green onions, corn, poblanos – the perfect synergy. Trust me on this and try this fabulous side dish!”
Did I say this recipe is meatless? We love to eat less meat for too many reasons to name. Ok, just a few: It’s frugal. It’s healthy. It helps save the planet. Plus – bonus! – southwest cooking fits well with less meat. Chiles. Corn. Squash. Beans. What’s not to love? So, come back and visit us on Mondays for some fabulous, flavorful meatless cuisine!”
Other Corn Pudding Recipes-
Classic Corn Pudding, Gluten Free Easily
Corn Pudding with Cheddar and Chives, Runaway Spoon
Roasted Corn Pudding in Acorn Squash, Gimme Some Oven
Vietnamese Corn Pudding, Ravenous Couple
Corn Pudding with Parmesan Crust, The Naptime Chef
Sweet Corn Pudding, Dunkin Cookin
— posted by Donna
Corn Pudding with Green Chiles – Southwest Style
- 8 by 8 casserole dish or baking pan
- Larger pan for water bath
- Kernels from 5 ears corn or 2 ½ cups frozen thawed corn kernels
- 2 large poblano peppers
- 3 tablespoons unsalted butter
- 2 to 4 green onions thinly sliced
- 2/3 cups whipping cream
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cayenne pepper sauce
- 1 cup milk
- 4 large eggs
- 1 tablespoon cornstarch
- Cut kernels from ears of corn and add to food processor. Pulse until small bits.
- Grill or broil peppers until skins are blackened. Place in a zip top bag and seal. Let sit for 10 minutes. Remove and rub off most of skins with a paper towel. Cut peppers in half and remove and discard seeds, pulp and stems. Dice.
- Heat large heavy-bottomed skillet or Dutch oven over medium heat until hot, about 2 minutes. Add butter and then add corn kernel bits. Cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add green onions, cream, salt, sugar, and hot sauce. Cook, stirring occasionally, until thickened and spoon leaves a space when pan bottom is scraped, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs, cornstarch and pepper pieces. Pour mixture into a buttered 8 by 8 inch baking dish.
- Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with pudding from water bath; cool 10 minutes and serve.