Poblano Corn Casserole
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cups fresh or thawed frozen corn kernels (from about 4 ears)
- 1 cup chopped poblano peppers
- 1 cup chopped yellow onion
- 1 teaspoon ground cumin
- 3 ounces reduced-fat cream cheese, cubed
- 2 large eggs
- 1 (4.5-ounce) can diced green chiles
- ½ cup whole milk
- ½ cup self-rising cornmeal (white or yellow; see Tip)
- ¼ teaspoon salt
- 1 ¼ cups shredded Mexican cheese blend, divided
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