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’m also thoroughly in love with 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 Southwestern 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:
- Layered Zucchini Corn Casserole
- Italian Summer Vegetable Casserole
- 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
Southwestern Summer Squash Corn and Poblano Casserole
- 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
- ½ cup mayonnaise
- ½ cup half and half
- 2 large eggs
- 1 ½ cups shredded Mexican blend cheese divided
- 1 cup crushed tortilla chips
- chili powder for sprinkling over the top
- 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 ¾ 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.
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.