Southwestern Summer Squash Corn and Poblano Casserole

4.66 from 20 votes
1 hour 15 minutes
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Southwestern Summer Squash, Corn and Poblano Casserole is a spicy and delicious twist on a classic squash casserole with corn and earthy, slightly smoky Poblano peppers!

Photo of Southwestern Squash Corn and Poblano Casserole on wood cutting board.

The inspiration behind this recipe:

I think I’ve told you once or twice that I have yet to find a vegetable I don’t like.  Although I’m a carnivore and love a good steak, I also love vegetables!

Give me a cheesy, delicious vegetarian casserole like this Southwestern Summer Squash, Corn and Poblano Casserole and I may even pass on the steak!

We’ve been overrun with peppers lately–everything from habanero to jalapeno to poblanos.  There’s still a bunch to pick so stay tuned for more poblano pepper recipes over the next few weeks!

This Southwestern Summer Squash, Corn and Poblano Casserole is a twist on my Summer Squash Casserole.   That recipe is a twist on a classic Southern-style summer squash casserole.  I know…. we’ve got lots of twists happening but it’s all good!

How to make Southwestern Summer Squash, Corn and Poblano Casserole:

  • Slice up a bunch of zucchini and yellow squash.
Photo of sliced zucchini and yellow squash on wood cutting board.
  • Saute the squash with onion and the poblano peppers until softened, then add fresh or frozen corn kernels.
  • Let it cool a bit then add some shredded Mexican blend cheese…
Photo of squash and peppers being cooked in skillet with wooden spoon.
  • Transfer the vegetable combination to a baking dish.
  • Whisk together the custardy blend of cream cheese, mayonnaise, half and half and eggs.
  • Pour it over the vegetables…
Photo of egg mixture being poured over casserole.
  • Top with a little more cheese.
  • Add crushed tortilla chips.  (This is a great way to use all those broken chips at the bottom of the bag!)
  • Cover and bake.
Photo of casserole before being baked.
  • Garnish with a little chili powder…
Close-up photo of Southwestern Squash Corn and Poblano Casserole after being baked.
  • And serve!
  • Then, sit back and enjoy the accolades!
Close-up photo of Southwestern Squash Corn and Poblano Casserole with serving fork and piece removed.

Want more delicious summery vegetable casseroles?  Try my:

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Southwestern Squash Corn and Poblano Casserole - Close-up of casserole with piece removed

Southwestern Summer Squash Corn and Poblano Casserole

4.66 from 20 votes

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By: Carol | From A Chef’s Kitchen
Southwestern Summer Squash, Corn and Poblano Casserole is a spicy and delicious twist on a classic squash casserole with corn and earthy, slightly smoky poblano peppers!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Vegetarian / Vegan Entrees
Cuisine Southwestern / Mexican
Servings 8
Calories 404 kcal

Ingredients
  

  • oil or cooking spray - for baking dish
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1 medium onion - finely chopped
  • 3 medium zucchini - sliced
  • 3 medium yellow squash - sliced
  • 4 medium poblano peppers - seeded and chopped
  • 4 cloves garlic - minced
  • 1 cup corn kernels - (approximately) fresh or frozen
  • salt and freshly ground black pepper
  • 4 ounces cream cheese - half an 8-ounce block, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup half and half
  • 2 large eggs
  • 1 1/2 cups shredded Mexican blend cheese - divided
  • 1 cup crushed tortilla chips
  • chili powder - for sprinkling over the top

Instructions
 

  • Preheat oven to 375 degrees. Oil or spray a deep square baking dish. Set aside.
  • Heat butter and oil in a saute pan over medium-high heat. Add the onion and cook 4 to 5 minutes or until beginning to soften.
  • Add the sliced zucchini, yellow squash and chopped poblano peppers and continue cooking, stirring often another 5 to 6 minutes or until vegetables are starting to become tender.
  • Add the corn kernels and garlic and stir until garlic is fragrant, approximately 30 seconds. Set aside to cool slightly.
  • While vegetables are cooling, whisk together cream cheese, mayonnaise, half and half and eggs.
  • Stir 3/4 cup of the cheese into the vegetables, then transfer to prepared baking dish.
  • Pour custard mixture over vegetable and cheese combination.
  • Top with remaining cheese and tortilla chips.
  • Cover loosely with aluminum foil.
  • Bake 30-35 minutes.
  • Remove foil and bake another 10-15 minutes or until cheese on the top is nicely melted and casserole is bubbling.
  • Sprinkle with a little chili powder to garnish.

Notes

MAKE AHEAD:  May be assembled without tortilla chips 1-2 days in advance. Add tortilla chips before baking.
FREEZER-FRIENDLY:  Assemble, cool thoroughly then wrap tightly and freeze up to 2 months.  Thaw in the refrigerator then bake as directed.  Can also be frozen cooked, but you’ll yield better results if frozen unbaked.

Nutrition

Serving: 1 | Calories: 404kcal | Carbohydrates: 25g | Protein: 12g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 434mg | Potassium: 658mg | Fiber: 4g | Sugar: 7g | Vitamin A: 974IU | Vitamin C: 75mg | Calcium: 343mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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14 Comments

  1. I realize this is a vegetarian dish but I found it when I was looking for a way to use up all the ingredients left in my frig Plus I have some left over chicken – what do you think of adding the chicken?

    1. Hi, Jenny, Thanks so much for your question. I think you probably could but it would be on the sweeter side. Thanks again and hope you enjoy!

  2. 5 stars
    Wow thanks for sharing this delicious recipe. What a great way to use up squash, zucchinis and peppers and I love the use of tortilla chips for the topping. Can’t wait to give this a try!