Poblano & Corn Pudding Casserole Recipe: Inspired By Weight Watchers by Chef Ryan Boudreaux

Poblano & Corn Pudding Casserole Recipe: Inspired By Weight Watchers

Corn has long been a staple in Mexican cuisine, dating back thousands of years to the ancient Mayan and Aztec civilizations. Known as “maize,” corn holds a sacred place in Mexican culture and is deeply intertwined with religious rituals and daily life. It was not only a dietary staple but also a symbol of fertility and sustenance.

Poblanos, on the other hand, are a variety of chili peppers named after the city of Puebla in central Mexico. Poblanos are revered for their unique smoky flavor and mild heat. They are a key ingredient in many traditional Mexican dishes and play a significant role in the country’s culinary heritage.

Combining these two ingredients in a comforting corn pudding reflects the essence of Mexican cuisine – blending traditional flavors to create a harmonious and satisfying dish for dinner. This poblano and corn pudding casserole recipe is inspired by the WW recipe for Corn and Poblano Pudding.

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Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 25 minutes
Servings: 8


  • 2 medium poblano peppers
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cups fresh corn kernels (from about 4 ears of corn)
  • 1 1/2 cups 2% reduced-fat milk
  • 2 large eggs
  • 4 ounces shredded reduced-fat cheddar cheese (1 cup)
  • 1 ounce goat cheese or crumbled queso fresco cheese
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

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Recipe Notes

  • Like spicy food? Add some fresh chopped jalapenos.

Here's how to make it: 

  1. Preheat broiler. Line bottom of broiler pan with foil. Place poblanos in prepared pan. Broil 5 inches from heat, turning occasionally, until skin blisters, about 10 minutes. If you have a gas stove top, place the peppers over an open flame and char the peppers, turning them every minute or so for even charring and blistering. Wrap poblanos in foil and let steam about 10 minutes. When cool enough to handle, peel poblanos, remove seeds and stem, and dice.
  2. Spray skillet with nonstick spray and set over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, until onion is tender, about 5 minutes. Set aside.
  3. Puree 1 1/2 cups corn in food processor or blender until chunky. Heat milk in small saucepan over high heat just until small bubbles appear along edge of pan. Whisk eggs in large bowl, then gradually whisk in hot milk. Stir in pureed corn, remaining 21/2 cups corn kernels, poblanos, cheddar, goat cheese or queso fresco, onion mixture, cilantro, salt and pepper.
  4. Pour corn mixture into a 2-quart baking dish that's been sprayed with nonstick cooking spray. Bake in a preheated 350-degree F oven until golden and toothpick inserted into center comes out clean, about 40 minutes. Garnish with thyme sprigs, if desired.

Photo and recipe courtesy of Chef Ryan Boudreaux. 

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Elisa Schmitz
Mmm! What a savory combination of flavors. I'm such a fan of Mexican food. Thank you for sharing the yum!
Amazing that such a flavorful dish was inspired by WW. I thank you for a healthier option.

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