Corn on the cob most likely was as important a food staple to Native Americans as the potato was to the Irish on the far side of the sea. Today millions of people enjoy corn kernels popped, salted and drenched in butter, or the whole cob steamed, barbecued or roasted with salt and drenched with butter and a variety of other condiments like mayonnaise or Parmesan cheese.
Most people are unaware that corn is a seed and a member of the family of grasses such as rice, oats, rye and millet. Corn is hugely versatile: it supplies us with corn meal, corn starch, corn sugar, corn oil, whiskey, ethanol, and even glue and corncob pipes. And let us not forget candy corn!
Corn ears and husks are used in a plethora of decorations that signify the beginning of autumn and commemorate holidays like Thanksgiving and Christmas. There are a number of delicious food recipes for all kinds of holiday (and everyday) corn salads, casseroles, puddings and breads. Here is a holiday corn pudding recipe with a Southwest kind of kick.
***Poblano Corn Pudding***
4 poblano peppers
1 cup milk
1/2 cup heavy whipping cream
1/3 cup white sugar
1/4 cup all-purpose flour
1/4 cup butter, melted and cooled
1 1/2 teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
Preheat oven to 400 degrees F
Place poblano peppers on a baking sheet.
Roast peppers in the preheated oven until charred, about 30 minutes. Remove stems, seeds, and charred skin. Chop peppers.
Lower oven temperature to 350 degrees F. butter a 1 1/2-quart baking dish.
Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
Bake in the oven until slightly puffed, golden around the edges: 45 minutes to 1 hour. Garnish with chopped chives.