In the freezer now is tomato sauce, corn, pesto, tomatoes, turkey stock and various fruits I froze in the summer.  It is time to defrost some frozen corn for this dish by Marcela Valladolid.  Simply put, it is amazing.  It was funny, no one was really excited about this before I made it, but once we all tasted it, the entire tray was devoured in one sitting!

I served it with a kale salad – kale marinated in olive oil, lemon, garlic, red pepper flakes and sea salt, then tossed with some toasted bread crumbs and parmesan cheese. The two went well together.

I made a couple of minor changes from Marcella’s recipe, I used some thyme I had dried from my garden instead of fresh thyme and I added some additional monterey jack cheese to the top of the lasagna.  I definitely liked the extra cheesiness of the additional cheese.

The corn (frozen the day it was picked from Filasky’s Produce this summer) adds a wonderful sweetness and lightness to what would normally be a heavy cream sauce.  Needless to say, since I am posting it here, this is a keeper!

Corn and Poblano Lasagna

very slightly adapted from Marcela Valladolid

4 poblano chile peppers

4 Tbsp unsalted butter, separated

3 cloves garlic, minced, separated

2 cups fresh or frozen corn kernels, thawed if frozen (from Filasky’s Produce)

2 cups heavy cream

1 tsp fresh thyme (I used 1/2 tsp dried thyme from my garden)

Kosher salt and freshly ground black pepper

1/2 cup finely chopped white onion

1 large zucchini, thinly sliced lengthwise

12 no-boil lasagna sheets

2 cups shredded mozzarella cheese

1/2 cup shredded monterey jack cheese

Directions

Preheat broiler.  Halve the poblanos lengthwise and remove the stems and seeds.  Place cut side down on a baking sheet and broil until browned in spots, about 5 minutes. (note, it is better to over-broil rather than under-broil, it is easier to get the skin off).  Transfer to a bowl, cover with a plate and set aside for 5 minutes.  Peel off the skin with your fingers, then cut into 1-inch wide strips.

Melt 2 Tbsp butter in a medium heavy saucepan over medium heat.  Add 2 minced garlic cloves and saute 1 minute.  Mix in the corn and saute 5 more minutes.

Stir in the cream and thyme, reduce heat to medium low and cook 5 minutes to let the flavors incorporate.

Turn off the heat and let cool slightly, then use an immersion blender and puree until smooth.  Add 1/4 tsp salt and pepper to taste.

Preheat the oven 350F. Heat the remaining 2 Tbsp butter in a medium heavy skillet over medium heat.  Add the onion and saute until translucent, about 5 minutes.

Add the remaining garlic and cook 1 minute.  Mix in the zucchini and pobano strips ad cook 5 minutes; season with salt and pepper.

Spread about 1/4 of the corn mixture in the bottom of an 8×11 baking dish.  Cover with 3 lasagna sheets.  Layer 1.4 each of the poblano mixture and mozzarella cheese over the pasta.  Repeat the layering 3 more times.  On the final layer, add the monterey jack cheese.

Cover with aluminum foil and bake until pasta is tender, about 50 minutes.  Turn on the broiler.  Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes.  Be careful not to burn it.

Let stand 15 minutes before serving.

Serves 6 to 8

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