Wednesday, December 9, 2015

Fire Roasted Poblano and Corn Casserole

Corn casserole is a frequent dish at your typical Southern covered dish suppers. 

Whether it is a wake, office covered dish luncheon, or holiday meal - someone always brings a corn casserole. Some are more gooey like corn pudding, whereas some have a texture more like cake.  For the record, I lean toward the "cakey" ones.  But they are all pretty much the same when it comes to flavor profile.

I wanted to boost the flavors for the corn casserole that we did so I started with Show Me The Yummy's Creamy Corn Casserole and gave it a Tex-Mex kink.  I substituted Mexican crema for the sour cream, used charred corn instead of canned, and added fire roasted poblano's for a slight kick.  Of course, I cooked it in the Grill Dome kamado grill to get even more flavor than from the oven.

Fire Roasted Poblano and Corn Casserole

adapted from Show Me The Yummy
Published 12/09/2015


  • 3 ears yellow corn
  • 1 poblano chile
  • 1 can cream style corn
  • 1 box Jiffy corn muffin mix
  • 1 cup Mexican crema
  • 1/2 teaspoon Meat Church All Purpose Seasoning


  1. Preheat your grill to 350°f.  Roast the poblano chile directly over flame until heavily charred on all 3 sides.  Remove from grill and place in a zip top or paper bag for 5 minutes.  Meanwhile roast the corn until slightly charred, about 8 minutes, turning every 2-3 minutes.  
  2. Slice the large end of the chile off, slice the chile lengthwise to open like a book and scrape out all of the seeds.  Flip and scrape off most of the charred skin.  Discard the skin, seeds, and large end.  Finely chop the chile.
  3. Holding the corn upright by the base, place the tip on a cutting board as shown and cut off the kernels by running a sharp chef's knife down the sides.
  4. In a large bowl, mix together the poblano, roasted corn, cream style corn, corn muffin mix, creama, and all purpose seasoning.  Spoon into a greased grill safe pan or a half steam pan.
  5. Change grill to indirect heat (see pictures for examples), still at 350°f.  Place the pan on the grill, close the lid and cook until the top is golden brown but still a little jiggly, about 45 minutes.
Yield: 6-8 servings

fire roast chile, craycort grate, fire roasted corn
The char from the chile and in the corn adds another layer of flavor that you don't find in most corn casseroles.

charred corn, grilled side dish, corn casserole
Make sure to press the knife blade against the corn cob in order to get all of the good stuff off and into your casserole.

indirect Grill Dome, indirect kamado joe, indirect Big Green Egg
To switch the Grill Dome to indirect, I just put in the indirect rack and a 13" pizza stone on top of that and then just use the normal grate.

Char-Broil Kettleman indirect, kettle grill indirect, weber indirect
Indirect set up done on a Char-Broil Kettleman grill, but the grill grate is off to show the set up.  Your casserole would go on the grill grate, right above the steam pan.

gas grill indirect, Char-Broil
Finally, if you a gas grill, you can put the dish on the right side where the steam pan is shown.  Notice that only the far left burner is on and of course, the lid would be closed.

I used a deep, large pie pan, but you can use a half steam pan, small casserole dish or any 1.5 quart grill safe container.  Pretty sure we got this one at World Market last year.

ham, corn casserole, side dish grilling
We were cooking ours at the same time a ham was finishing up but the Grill Dome has plenty of room.  I just used a raised grate like this.

corn casserole on Grill Dome
If you like yours more jiggly, take it out around 35 to 40 minutes later.  I let mine go to 45 minutes.  You don't want it all the way firm, that's just cornbread at that point. 

This has instantly become our favorite corn casserole recipe, the smokiness and mild heat from the poblano makes it perfect for me.  Give it a shot, I think you'll like it too.

[FTC Standard Disclaimer]  Grill Dome is our official kamado grill sponsor.