This is pure comfort food right here. Warm, cheesy, and packed with flavor, this Cheesy Baked Corn and Poblano Rice Bake is something I keep coming back to—especially when I want something hearty but a little different.
It’s got sweet corn, smoky roasted poblanos, creamy cheese, and fluffy rice—all baked into one golden, bubbly dish. Whether it’s a side or a main, it always disappears fast at my table.
🍽️ What You’ll Need
- 2 poblano peppers
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1½ cups cooked white rice (day-old works great!)
- 1 cup frozen sweet corn (thawed)
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ¼ cup whole milk
- 1 tsp salt
- ½ tsp black pepper
- Optional: chopped cilantro for garnish
🌟 Why I Love This Recipe
This dish takes me back to potlucks and family dinners where everyone wanted just “one more scoop.” It’s cozy and cheesy but still fresh-tasting thanks to the roasted poblano. And the combo of textures? Perfect.
- Roasted poblanos bring mild heat and smoky flavor.
- It’s a perfect way to use up leftover rice.
- One pan, easy bake-and-serve meal.
- It reheats like a dream.
- You can serve it as a main or a hearty side.
📊 Macros (per serving – recipe makes 6 servings):
- Calories: 310
- Protein: 11g
- Carbs: 30g
- Fat: 17g
- Fiber: 3g
- Sugar: 4g
🧪 Why This Recipe Works (Quick Science)
The sour cream and milk mixture creates a creamy base that binds the rice and cheese, keeping the texture tender—not dry. Roasting the poblanos first deepens their flavor and removes bitterness. Monterey Jack melts smoothly and adds the perfect amount of gooey cheese pull.
📆 Meal Plan Ideas
- Meatless Monday: Serve with a fresh salad or avocado slices.
- Taco Night Sidekick: Add it next to grilled chicken or tacos.
- Leftover Lunches: Easy to reheat and still super creamy.
- Make It a Casserole Dinner: Toss in some shredded rotisserie chicken for a full meal.
⚠️ Common Mistakes
- Using raw poblanos: Roast them first or the flavor will be too sharp.
- Skipping the milk/sour cream mix: It’s what keeps everything moist and creamy.
- Undercooking the onion and garlic: Sauté until soft for best flavor.
- Overbaking: Just bake until bubbly—don’t dry it out!
🍴 What to Serve With
- A crisp green salad with lime vinaigrette
- Sliced avocado with a sprinkle of salt
- Grilled meats (chicken, steak, or pork)
- Black beans or refried beans
❓ FAQ
Can I make this ahead of time?
Yes! Assemble it up to a day in advance and store in the fridge. Bake when ready.
Can I use canned corn?
Totally. Just drain it well.
Can I make it spicier?
Yes—add chopped jalapeños or use pepper jack cheese.
Does this freeze well?
It freezes decently. Wrap it tightly and reheat in the oven covered with foil.
🔧 Tools You’ll Need
- Baking dish (8×8 or similar)
- Cast iron skillet or sauté pan
- Cutting board and knife
- Mixing bowl
- Wooden spoon or spatula
🔄 Substitutions & Variations
- Cheese: Swap Monterey Jack for cheddar, pepper jack, or mozzarella.
- Add Protein: Stir in cooked shredded chicken, ground beef, or black beans.
- Go Vegan: Use vegan sour cream, plant milk, and non-dairy cheese.
⏰ Make-Ahead Tips
- Roast poblanos and prep all mix-ins the day before.
- Assemble the full dish, cover with foil, and refrigerate up to 24 hours before baking.
👩🍳 How to Make It
Step 1: Roast the Poblanos
Roast the poblano peppers directly over the gas flame or under a broiler until blackened all over. Place in a bowl, cover, and let steam 10 minutes. Peel, remove seeds, and dice.
Step 2: Sauté Onions and Garlic
Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 4–5 minutes. Stir in minced garlic and cook another minute.
Step 3: Combine Everything
In a large mixing bowl, combine cooked rice, sautéed onions and garlic, diced roasted poblanos, thawed corn, shredded cheese, sour cream, milk, salt, and pepper. Mix well.
Step 4: Transfer to Baking Dish
Spoon the mixture into a greased baking dish and spread evenly.
Step 5: Bake
Bake at 375°F for 20–25 minutes, or until the top is golden and bubbling.
Step 6: Garnish and Serve
Let cool slightly, sprinkle with chopped cilantro if using, and serve warm.
🧊 Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Microwave or cover and reheat in the oven at 350°F until warmed through.
- Freezer: Freeze in portions for up to 1 month. Thaw overnight and reheat covered.
🥄 Makes 6 Servings
⏱️ Cook Time: About 45 minutes total (including roasting and baking)
🥰 Wrap-Up
If you’re craving something cheesy, cozy, and full of flavor—this is it. It’s the kind of dish that makes people ask for seconds and then the recipe. Try it out and let me know how it went in the comments. Got a twist you added? I’d love to hear that too!