Celebrate Cinco de Mayo with Corn Pudding in Poblano Cups ~ !Salud!

Celebrate Cinco de Mayo with Corn Pudding in Poblano Cups ~ !Salud!

Corn pudding has never been tastier. Or prettier.

Corn Pudding in Poblano Cups

Ingredients

  • Corn Pudding in Poblano Cups
  • Cinco de Mayo is an American holiday, not even celebrated in Mexico. I know because I lived in Guadalajara for a summer as a college student. I arrived on the first of May and was looking forward to a celebration like our Fourth of July. “?Que es Cinco de Mayo?” they asked – “What is Cinco de Mayo?” Their Independence Day is September 16. Oh Well. We Americans still have an excuse to eat guacamole by quart and drink margaritas by the gallon!
  • I decided to fill roasted poblanos with a creamy corn pudding. Poblanos are such a delicious pepper – fruity and not too hot. And corn pudding is one of my favorite comfort food sides. It is a uniquely American dish from the South, a.k.a. Hoppy Glop, a.k.a. Corn Mash, a.k.a. Country pudding.
  • So celebrate with these pretty poblano cups this year. Ok, and guacamole and margaritas if you must.
  • – posted by Donna
  • CORN PUDDING IN POBLANO CUPS
  • 3 poblano peppers, halved lengthwise and seeds and pulp removed
  • A little canola oil spray
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 2 cups fresh or frozen thawed corn kernels
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 2/3 cup cream
  • 1 teaspoon each salt and sugar
  • 1 dash cayenne pepper sauce
  • 1 cup milk
  • 4 eggs, beaten with a fork
Read the whole recipe on Apron Strings