Southwestern Squash, Corn and Poblano Casserole is a spicy and delicious twist on a classic squash casserole with corn and earthy, slightly smoky poblano peppers!
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 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 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 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 (sooo Southern!)
- 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
Helpful Tools and Equipment to make Southwestern 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 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
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.
May be assembled without tortilla chips 1-2 days in advance. Add tortilla chips before baking.