Best 2 Corn And Poblano Lasagna Recipes

Are you looking for a unique and flavorful dish that combines the sweetness of corn with the mild spiciness of poblano peppers? Look no further! Corn and poblano lasagna is a delectable dish that will tantalize your taste buds. This article will guide you through the process of creating this delicious casserole, providing you with a step-by-step guide and all the necessary ingredients. Let's dive in and explore the wonderful world of corn and poblano lasagna!

Let's cook with our recipes!

CORN AND POBLANO LASAGNA

Corn and Poblano Lasagna image

Provided by Marcela Valladolid

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Steps:

Preheat the oven to 350 degrees F.
Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

CORN AND POBLANO LASAGNA 2

Corn and Poblano Lasagna 2 image

Provided by Marcela Valladolid

Categories main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
1 large zucchini, thinly sliced lengthwise
Twelve 7-by-3-inch no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Steps:

Preheat the oven to 350 degrees F.
Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.
Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.
Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Tips:

To save time, you can use pre-made corn tortillas.
If you can't find poblano peppers, you can substitute another type of mild chili pepper, such as Anaheim or bell peppers.
To make the lasagna more cheesy, add an extra layer of mozzarella cheese to the top.
For a spicier lasagna, add a pinch of cayenne pepper to the sauce.
To make the lasagna ahead of time, assemble it and then refrigerate it overnight. Bake it the next day.

Conclusion:

This corn and poblano lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover corn and poblano peppers, and it is sure to be a hit with your family and friends.

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