Southwestern Summer Squash Corn and Poblano Casserole
Updated Aug 02, 2021, Published Aug 15, 2018
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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!
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.
- 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…
- 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…
- 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.
- Garnish with a little chili powder…
- And serve!
- Then, sit back and enjoy the accolades!
Want more delicious summery vegetable casseroles? Try my:
- Zucchini Corn Casserole
- Summer Vegetable Parmigiana
- Brown Rice and Summer Vegetable Casserole with Feta and Black Olives
- Yellow Squash and Tomato Gratin with Two Cheeses
- Zucchini, Yellow Squash and Quinoa Casserole
- Cream Cheese Corn Casserole
Southwestern Summer Squash Corn and Poblano Casserole
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
- May be assembled without tortilla chips 1-2 days in advance. Add tortilla chips before baking.
- Assemble, cool thoroughly, then wrap tightly and freeze for up to 2 months.
- Can also be frozen cooked, but you’ll yield better results if frozen unbaked.
- Thaw in the refrigerator, then bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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?
Hi, Vicki, Thanks so much for your question. I think chicken added to this dish would be just fine! Thanks again and hope you enjoy!
Do you think I could change the yellow squash for winter squash, I can’t find any yellow squash here in Queensland
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!
Is there a print function I’m failing to find?
Hi Nan, Thanks for your question. It’s in the recipe area. There’s a box that says Print Recipe. Thanks again and hope you enjoy!
Thank you! I don’t know how I missed it..
I have this in the oven as we speak and it smells wonderful!
Hi, Lori, Thanks so much and hope you all enjoyed!
The tortilla chips on top is genius! I love having a crunch to my casserole toppings. And I love everything about what’s inside this casserole. Pinning to make it!!
Thanks, Susan! It’s the perfect way to use those crushed bits at the bottom of every bag! Hope you enjoy!
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!
Thanks so much, Aleta! Hope you enjoy!