Hatch Chile Corn Bread Recipes

HATCH CHILE CORN

Hatch Chile Corn image

Quick, easy, and delicious. Great way to enjoy grilled corn and fresh green chiles.

Provided by Ashley Steele

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

4 ears fresh corn, shucked
1 Hatch chile pepper
⅓ cup crumbled goat cheese
1 tablespoon lime juice
salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for medium heat, and lightly oil the grate.
Cook corn and chile pepper on the preheated grill until corn is slightly charred and chile pepper is blistered, about 20 minutes.
Place chile pepper in a resealable plastic bag. Let steam until softened, about 5 minutes. Peel skin off chile pepper and chop.
Cut corn kernels off the cob into a large bowl. Stir in chopped chile pepper, goat cheese, lime juice, salt, and black pepper.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.2 g, Cholesterol 9.2 mg, Fat 4.5 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 113.5 mg, Sugar 4 g

HATCH CHILE CORNBREAD STUFFING

Hatch Chile Cornbread Stuffing image

Provided by Food Network

Categories side-dish

Yield Serves 8

Number Of Ingredients 16

Ingredients

3/4 c milk
8-ounces fresh corn kernels
4-ounces butter, melted
2 eggs, whisked
1 1/2 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
10-ounces grated Monterrey Jack cheese
3-5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped
4-ounces green onions, chopped
4-ounces celery, chopped
3- ounces dried figs, chopped
1/2 cup pinon nuts
1 cup chicken stock

Steps:

Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
In a medium-sized bowl stir together milk, corn, butter and eggs.
In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and chile.
Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night.
In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm.

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