Southwestern Summer Squash Corn and Poblano Casserole

4.66 from 20 votes

Total Time: 1 hr 15 mins

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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:

4.66 from 20 votes

Southwestern Summer Squash Corn and Poblano Casserole

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
Servings: 8
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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 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

Serving: 1Calories: 404kcalCarbohydrates: 25gProtein: 12gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 434mgPotassium: 658mgFiber: 4gSugar: 7gVitamin A: 974IUVitamin C: 75mgCalcium: 343mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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13 Comments

  1. Vicki says:

    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. Carol says:

      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!

  2. Jenny says:

    5 stars
    Do you think I could change the yellow squash for winter squash, I can’t find any yellow squash here in Queensland

    1. Carol says:

      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!

  3. Nan says:

    Is there a print function I’m failing to find?

    1. Carol says:

      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!

      1. Nan says:

        Thank you! I don’t know how I missed it..

  4. Lori says:

    I have this in the oven as we speak and it smells wonderful!

    1. Carol says:

      Hi, Lori, Thanks so much and hope you all enjoyed!

  5. thewimpyvegetarian says:

    5 stars
    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!!

    1. Carol says:

      Thanks, Susan! It’s the perfect way to use those crushed bits at the bottom of every bag! Hope you enjoy!

  6. Aleta says:

    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!

    1. Carol says:

      Thanks so much, Aleta! Hope you enjoy!