Friday, August 09, 2013

Corn and Poblano Casserole


Monday 5 August
We had two roasted corn ears in the fridge from Sunday before last (still good!), and four little poblanos from Thistlehair farm, nice and fresh.  So we decided to make this adaptable recipe, with some changes. 


Only two corn ears instead of the usual four; and instead of roasting the peppers, we just chopped and sautéed them with the onion and garlic.  The cheese was 1 1/4 cup Coljack, all mixed with the four beaten eggs, seasoned with oregano, salt and pepper, and baked in a buttered casserole for 35-40 minutes at 375º.
Though not very puffy, the casserole tasty, sweet with corn and hot with peppers.   It needed the ample cold beer we served with it.

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