Best Hatch Chile Corn Recipes

HATCH CHILE CORN

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.

HATCH CHILE CORN PUDDING

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.

HATCH CHILE CORN BREAD

Steps:

• Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chiles. Set aside.
• Preheat oven to 400°F Butter 9x5x2-inch metal loaf pan. Set aside.
• In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients, and stir just until blended. Mix in chiles. Transfer batter to prepared pan.
• Bake until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. (Check at about 20 minutes.).

HATCH CHILE SHRIMP CORN CHOWDER

Steps:

• Cook bacon in a 5-quart Dutch oven or soup pot over medium-high heat until browned and crispy. Transfer bacon to a paper towel lined plate.
• Add olive oil if needed to make 2 tablespoons of fat/oil in the pot. Reduce heat to medium. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add corn, potatoes, hatch chiles, broth, salt, cumin, and chile powder. Stir to combine and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 minutes.
• Transfer ⅓ of the chowder to a blender and puree. Return puree to the pot. Stir in shrimp and cook until shrimp are cooked through, about 4 minutes. Stir in cream.
• Crumble bacon and serve as a garnish or stir in just prior to serving.

HATCH CHILE CORN CHOWDER

Steps:

• In a large saucepan sauté the onions and chiles in the butter.
• Stir in the flour and cumin.
• Cook over low heat, stirring constantly for a minute or two.
• Add the corn and chicken stock.
• Bring to a simmer.
• While the soup is simmering mix the milk and cream cheese in a microwave safe bowl.
• Microwave for 2 minutes, stirring every few minutes, until the cheese has softened.
• Whisk smooth and add slowly to the simmering soup, stirring constantly.
• Heat through, being careful not to boil.
• Serve garnished with chopped cilantro.

HATCH CHILE CORN PUDDING

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.