The tardy bird catches the corn

Last weekend I wanted to get to the farmer's market for some corn, but got so wrapped up in things during the day that I had to rush to make it before they closed at 3pm. Before I even got there, I was feeling disappointed at what would be available so late in the day — everyone knows that true market shoppers get there at the crack of dawn for the best choices. Not so! There are good choices to be found late in the day. As I raced up to my favorite corn farmer, he announced that he was having an end of the day special: $5 for a full shopping bag of corn. Sold! I walked away with about 20 ears of corn. So instead of corn on the cob, we feasted on poblano corn pudding. I had never made it before, but had an idea of what I wanted and knew it had to have cheese. After an extensive search, this is what I found:

Poblano Corn Pudding
Adapted from Guy Fieri's show, "Guy's Big Bite"

• 3 poblano peppers
• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon fresh ground black pepper, plus more for seasoning
• 2 cups whole milk
• 3 eggs
• 3 tablespoons sour cream
• 1 cup grated sharp Cheddar
• 4-6 ears corn, shucked and kernels removed, about 4 to 5 cups
• 4 tablespoons chopped fresh Italian parsley leaves
• 4 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cayenne pepper
• 2 cups panko bread crumbs

Roast the poblano peppers under the broiler, turning often with tongs until all of the skin is blistered, about 10-15 minutes. Put the peppers in a bowl and cover with plastic wrap to steam for about 10-15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.

Preheat oven to 350º.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.

Heat the milk in a small saucepan over medium heat just until it starts to simmer, about 3-5 minutes.

In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.

Add the mixture to a 9 by 13-inch buttered baking dish and set aside.

Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Place under the broiler for 2 minutes to brown up the bread crumbs. Remove from the oven and serve.

It makes a lot so be sure to invite some friends!