Corn is a very popular veggie in my house. We probably have it in some way, shape or form about once a week, whether it’s just on the cob, Mom’s corn chowder or Dad’s favourite, creamed corn. That being said, when I saw a recipe in the May Food Network magazine for corn and poblano lasagna, I was immediately tempted to try it.
Like most recipes, I try to put my own spin on this dish because it’s more fun to make it your own. However, this corn and poblano lasagna was even more popular than I anticipated it would be with my family, and I had requests to make it again within the week.
If you’re not a fan of corn, you can also make this recipe by substituting the corn with broccoli cut into small chunks. I know, I know, I just mentioned how popular corn is in my household, but there is one exception in the family; one of my brothers (the vegetarian, mind you) is very picky with his vegetables and will only eat baby corn. I, therefore, had to make some changes while making it during a visit from him, and while not as popular, it was still a hit with broccoli.
If you want to try my version of corn and poblano lasagna, you can check out the full recipe below.
Corn and Poblano LasagnaPrint Recipe
- 5-6 poblano peppers
- 1 cup of pre-cooked ground beef
- 2 cups of shredded cheddar cheese
- 2 cups of corn
- 2 cups of heavy cream
- 1/2 cup of diced onion
- 2 tablespoons of minced garlic
- 4 tablespoons of butter
- 2 teaspoons of fresh thyme
- 1/2 teaspoon of sage
- 1/2 teaspoon of rosemary
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- In a saucepan, melt butter and lightly sauté your onions and garlic. Add in beef, heavy cream, corn, thyme, sage, rosemary, salt and pepper. Let the sauce simmer on low heat for 5 to 10 minutes to blend the flavours. Stir occasionally. Put aside.
- Bring a pot of water to boil. Once boiling, parboil your peppers and put them aside as well.
- Using the same water you used for your peppers, cook your lasagna noodles.
- While your noodles cook, cut your peppers the long way to form three strips of pepper. Put aside again.
- Grease a 9 x 12 baking dish.
- To layer your lasagna, start with a bottom layer of noodles followed by a layer of peppers. Note that the peppers will not fully cover your noodles; cover the majority. I usually 4 or 5 pepper pieces per layer. Continue with about 1/4 of your corn mixture and a decent layer of cheese, not quite 1/4 cup. Repeat layering until you have used up all your ingredients.
- Cover with foil and bake at 350 degrees for 25 minutes. Sprinkle the top with more shredded cheese and put back in the oven for another 5 minutes or until the cheese has melted.