Cousin Jim's Corn and Poblano Lasagna

Growing up in a very tight knit family, you learn things, lot's of things. Some things you retain, something you forget, and some things you learn when you don't expect to. Being the youngest of all of my cousins by about 10 years, there was lot's of learning to be done. I tried to pay attention the best I could, but have found out, your never too old to "still learn" from them. I look up to my cousin Jim (Jimmy) still to this day. He is more of a brother I suppose. He was named after my dad, James Flowers. I lost my dad when I was 11. Jimmy was very close to his Uncle Jim, his Uncle Jim was very close to him too. Not only does my cousin resemble my dad, his personality is exactly how I remember dad's was. The similarities came more clear the older I got. The older Jimmy got. I never once have wondered what kind of person my dad would have been after all these years, I see it with my own eyes in my cousin Jimmy.  I have watched and learned as the years have passed, exactly who my dad would have been. I have blessed with getting to watch with my own eyes.  Paying attention to the little things, welp, I learned more than I ever expected. I have been blessed... my cousin has grown into the very man my dad would have been.  A Christian, a hard working man, a loving man, and, a wonderful father. Just like MY dad.  I love you Jimmy.  Thank you! The best gifts are the ones you don't even know your giving.

Jimmy (I wonder if he hates me still calling him "Jimmy"?) found a great recipe he wanted to try out from The Food Network. Jimmy says "Something new for tonight! Just so happens our local United Supermarket was Roasting Hatch Green Chiles. So a little tweaking here and there..(adding a S.W. Rotisserie Chicken) and Dinner should be Bueno..."  So, I have to agree it looks BUENO, thanks for sharing the recipe Jimbo!

4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
1 large zucchini, thinly sliced lengthwise
Twelve 7-by-3-inch no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Preheat the oven to 350 degrees F. 

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.



  1. Awww Schucks....I don't mind being called Jimmy one bit. Thank you for the kind words. They really touched me. Your Dad & my Dad (Brothers in Law) were where I got my Compass to navigate this World.(along with the Bible) Wonderful Men of Faith who devoted their lives to their Families. I miss them both terribly.

  2. Oh...hey little Cousin...who we always called "Sister." I love you too.