Cheesy Corn and Poblano Casserole

I love nothing more than a summer bounty, and this Cheesy Corn and Poblano Casserole makes perfect use of late summer corn and all the poblano peppers dotting the stands at the farmer’s market. Plus, it’s made in one skillet!

Traditional casseroles, while delicious, are often loaded with heavy ingredients and leave you feeling bleh afterwards. This casserole is nothing of the sort. Loaded with cauliflower rice, fresh corn, slightly spicy poblano peppers, and lots of garlic, this easy side dish is flavorful enough to fool your old school grandparents, but healthy enough to have for a weeknight meal. It’s also topped with creamy gruyere and parmesan cheeses, which only makes it better.

This recipe, while naturally gluten free, can also easily be made dairy free to accommodate various diets. Simply substitute olive oil for butter, almond milk for the milk, and dairy-free cheese (or omit the cheese entirely) for the gruyere/parmesan. SO good. If you care for a spicier casserole, you could certainly add one or two jalapeño peppers along with the poblanos, which would also be delicious.

I hope you give this recipe a try and love it as much as I do. Please please please share your photos and tag me @theardentcook on Instagram so I can see how you liked it!


1 tbsp butter

2 poblano peppers, seeds removed, diced

1 medium yellow onion, diced

4 cloves garlic, minced

1 tsp salt, plus more to taste

¼ tsp crushed red chili flakes

4 ears corn, husked and kernels removed from cob

1 12oz bag frozen riced cauliflower

¼ cup whole milk

¾ cup gruyere cheese, grated and divided

¼ cup parmesan cheese, grated


  1. Preheat the oven to 400 degrees Fahrenheit
  2. Heat a large, oven-safe skillet with the butter over medium heat. Once melted, add the diced poblanos and onions, and cook for a few minutes until the onions become translucent. Add the garlic, salt, and chili flake, and cook for an additional minute.
  3. Stir in the cauliflower rice and corn, folding until combined. Cook for an additional 5-7 minutes, or until most of the liquid from the cauliflower has evaporated.
  4. Add the milk and ½ cup of the gruyere cheese and stir until just combined. Top the entire skillet with the remaining gruyere and parmesan, and bake for 20-25 minutes. 
  5. Cook the skillet under the broiler for an additional 1-2 minutes to achieve desired browning, then allow the skillet to rest for 5 minutes before serving. Enjoy!