Creamy Corn and Poblano Casserole

Indulge in the comforting embrace of a creamy corn and poblano casserole, baked to golden-brown perfection in individual cast iron braisers. Each spoonful unveils a rich tapestry of flavors—sweet bursts of tender corn harmonize with the gentle heat of diced jalapeño and the earthy warmth of poblano peppers. A squeeze of lime juice and a sprinkle of fresh cilantro adds a bright, zesty flourish. Perfectly portioned for intimate gatherings or cherished moments of self-indulgence, this casserole invites you to savor every bite.

2 tablespoons olive oil, divided

1 onion, chopped

1 jalapeño, finely chopped

1 poblano, chopped

4 cups of shucked corn

1 teaspoon kosher salt

¼ teaspoon cumin

¼ teaspoon chili powder

Zest and juice of 1 lime

¼ cup heavy cream

⅓ cup pepperjack cheese

½ cup feta cheese

⅓ cup cherry tomatoes, chopped

Butter or cooking spray

3 garlic cloves, chopped

1 cup panko breadcrumbs

Cilantro for garnish

In a large skillet over medium high heat, add the olive oil until it shimmers. Add onions, jalapeno, and poblano and sauté for 5-7 minutes until vegetables are almost tender. Add corn, salt and spices, stirring to combine. Continue cooking until corn is cooked through. Stir in the lime zest and juice, heavy cream, cheeses and tomatoes.

Preheat the oven to 375 degrees. Prepare the 4 Gourmand Braisers with butter or cooking spray.

Divide the corn mixture among the braisers. Clean the skillet and add the remaining olive oil. Add garlic and breadcrumbs and sauté until fragrant and golden brown.

Divide the breadcrumb mixture evenly among the braisers. Bake in the oven for 12-15 minutes or until the cheese is melted and bubbly. Allow to cool slightly before topping with cilantro and serving.