Hatch Chile Corn Recipes

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HATCH GREEN CHILE CREAMED CORN



Hatch Green Chile Creamed Corn image

Hatch Green Chile Creamed Corn is a simple homemade creamed corn recipe perfect for a BBQ or Southern soul food meal. Corn is cooked with green chile peppers, milk, and butter for a simple side dish. #creamedcorn #greenchili

Provided by Kim

Categories     Side Dish

Time 15m

Number Of Ingredients 10

4 cups corn kernels ((approximately 20 ounces))
4 ounces diced green chiles
1 cup heavy cream
2 Tablespoons unsalted butter
2 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
dash ground red pepper
1 cup whole milk
1 Tablespoon cornstarch ((or 2 Tablespoons flour))

Steps:

  • In a medium saucepan over medium heat, combine the corn, green chiles, heavy cream, butter, sugar, salt, black pepper, and ground red pepper.
  • In a small bowl, whisk the milk and cornstarch together to make a slurry. Pour into the corn mixture.
  • Stir and bring to a simmer over medium heat and cook until the sauce thickens, approximately 15 minutes. Season to taste with salt, black pepper, and ground red pepper for spice. Serve warm.

Nutrition Facts : Calories 305 kcal, Carbohydrate 29 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 659 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

HATCH CHILE CORN PUDDING



Hatch Chile Corn Pudding image

This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 9

24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
1 teaspoon coarse salt
3 scallions, thinly sliced
1 can (4 ounces) Hatch green chiles, diced
3 tablespoons all-purpose flour
2 cups grated Monterey Jack cheese (6 ounces), divided
5 large eggs, room temperature
2/3 cup heavy cream
1/2 stick unsalted butter

Steps:

  • Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.
  • Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.

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