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Home » Recipes » Gluten Free

Cheesy Corn + Poblano Rice Casserole

Published: May 1, 2016 · Modified: Nov 21, 2020 by Coley · This post may contain affiliate links.

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This recipe for Cheesy Corn + Poblano Rice Casserole is easy to make, feeds a crowd, and is absolutely delicious! It makes the perfect side for serving with tacos, fajitas, enchiladas and any other Mexican food.

My posting schedule is currently all out of whack, but I couldn't let the weekend slip by without dropping this killer recipe for Cheesy Corn + Poblano Rice Casserole. It's the perfect side to serve up at a Mexican fiesta because it's super tasty and feeds a crowd, plus, it's really good at soaking up booze to help prevent hangovers. I can't stress how important that second part is, especially when holidays like Cinco de Mayo happen to fall on a weekday.

I'll keep this short and sweet so you can get back to Sunday-ing. I hope you watch the video and make the recipe! It will totally become your new fav.

Cheesy Corn + Poblano Rice Casserole

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Corn + Poblano Cheesy Rice Casserole

Top view of cheesy corn and rice casserole in a baking dish.
Print Recipe

★★★★★

4.8 from 4 reviews

This recipe for Cheesy Corn + Poblano Rice Casserole is easy to make, feeds a crowd, and is absolutely delicious! It makes the perfect side for serving with tacos, fajitas, enchiladas and any other Mexican food. 

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x
  • Category: side
  • Method: baked
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Scale
  • 2 poblano peppers
  • 2 teaspoons olive oil or vegetable oil
  • 1 medium yellow onion, finely diced
  • 1 tablespoon salt, divided
  • 1 cup long grain white rice
  • 2 cups low sodium chicken stock or water
  • 1 cup corn, removed from about 2 ears, or frozen (defrost before using)
  • 1 cup Mexican crema or sour cream
  • 8 ounces Monteray Jack cheese, grated
  • 3 scallions, thinly sliced on a bias, divided
  • 1 tablespoon minced fresh cilantro, optional

Instructions

  1. Preheat the oven to 375 degrees. Char the poblanos over an open flame until blackened on all sides. You can do this over a gas stove top, on the grill, or under the broiler. Place the blackened peppers in a bowl, cover, and set aside to cool.
  2. Heat the oil in a medium saucepan over medium heat with half of the salt. Cook until the onions are translucent, about 5 minutes, then pour in the rice and stir until coated with oil. Pour in the chicken stock or water, then bring to a boil, cover, and reduce the heat to low and simmer until the rice is cooked through, about 10 minutes.
  3. While the rice cooks, remove the blackened skins from the poblanos and use a knife to scrape out the seeds. Avoid doing this under water, as it will wash off all the beautiful charred flavor. Finely chop the peppers.
  4. Once the rice has finished cooking, remove the lid and stir in the poblanos, the remaining salt, corn, Mexican crema or sour cream, ¾ of the cheese and half of the scallions.
  5. Transfer to a medium casserole dish (9x9, 6x10, etc.) and spread out evenly. Top with the remaining cheese and bake until bubbly and browned around the edges, about 30 minutes. Remove from the oven and allow to cool for 10 minutes. Top with remaining scallions and cilantro if desired, and serve. Leftovers reheat beautifully.

Nutrition

  • Serving Size:
  • Calories: 379
  • Sugar: 2.9 g
  • Sodium: 1447 mg
  • Fat: 19.5 g
  • Carbohydrates: 35.1 g
  • Protein: 16.8 g
  • Cholesterol: 47.1 mg

Keywords: corn, poblano, rice, side, casserole, cheese, Mexican, easy

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

CHEESY CORN, POBLANO + RICE CASSEROLE | Easy to make, feeds a crowd, and is absolutely delicious! Makes a great side with tacos, fajitas, enchiladas and any other Mexican food #glutenfree | ColeyCooks.com

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  1. Karly

    May 03, 2016 at 7:33 pm

    I want to dive head first right into a big bowl of this stuff. Seriously, this looks incredible! I've got to try this out!

    Reply
    • Coley

      May 05, 2016 at 10:22 pm

      Haha! Thanks, Karly. 🙂 Hope you give it a try!

      Reply
  2. Sarah

    March 08, 2020 at 9:04 am

    Perfect side dish for Taco Night👏 This was simple and delicious, doubling recipe next time:)

    ★★★★★

    Reply
    • Coley

      March 09, 2020 at 8:48 am

      Thank you Sarah! So glad you enjoyed it!

      Reply
  3. Janie

    May 04, 2020 at 1:58 pm

    This was delicious!

    ★★★★★

    Reply
    • Coley

      May 13, 2020 at 9:15 am

      SO glad! Thanks Janie!

      Reply
  4. Brie

    October 31, 2021 at 10:15 pm

    I made this tonight. It was So Yummy! I halved the recipe since I didn't have very big poblanos. (I grew them myself), plus I was making it only for one. I also only had instant brown rice or brown basmati rice, so I used the basmati, but it took longer to cook. I also didn't have Monterey Jack cheese on hand, so I used mild cheddar and it was still delicious! I will Definitely be making this again!! Thank you!

    ★★★★★

    Reply
    • Coley

      November 03, 2021 at 10:11 am

      Thanks for noting your substitutions! really glad you enjoyed 🙂

      Reply
  5. Denise

    January 05, 2023 at 3:39 pm

    I added cooked chicken divine

    ★★★★

    Reply
    • Coley

      February 10, 2023 at 1:30 pm

      SO glad you loved it!

      Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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