Green Chile Corn Cakes Recipes

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES

Steps:

• In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
• Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
• To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

GREEN CHILE CORN FRITTERS

Steps:

• Heat oil (2 to 3 inches) in deep fryer to 375°F.
• Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
• Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

EASY GREEN CHILE CORN QUESADILLAS

Steps:

• In a small bowl, combine corn, diced green chilies, salt and onion powder.
• Preheat large tortilla griddle or skillet over medium heat.
• Place one tortilla on griddle and top with green chile and corn mixture, spreading evenly.
• Sprinkle with shredded cheese (and shredded chicken, if using).
• Top with other tortilla and cook for 3 to 5 minutes, smashing the quesadilla down with a spatula to help the cheese melt. Make sure the tortilla browns but doesn't burn.
• Quickly flip over quesadilla with spatula and cook for another 3 to 5 minutes.
• Cut into fourths and serve with chopped cilantro and sour cream.
• Enjoy!

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.

CORN AND GREEN CHILE GRIDDLE CAKES

Steps:

• 1) For salsa, combine chopped ingredients in a medium bowl and add lime juice. Season with salt and set aside until needed.
• 2) Stir together dry ingredients for griddle cakes in a medium bowl.
• 3) Add buttermilk, egg, and melted butter. Stir until combined and then fold in sweet corn and green chiles.
• 4) In a large cast iron skillet, heat rice bran oil over medium heat. Once hot, add batter in 1/4 cup amounts. Let fry for about 3 minutes per side. Gently flip.
• 5) When cakes are done frying, remove and let dry on a paper towel.
• Serve griddle cakes with sour cream and big spoonfuls of pepper salsa.

GREEN CHILE CORN CAKES

Steps:

• 1. Sift flour, baking powder, soda, sugar and salt together. Stir in cornmeal.
• 2. In a separate bowl, lightly beat egg and then add buttermilk, oil, corn, chilies, cilantro and onions.
• 3. Add dry ingredients to egg mixture and stir well.
• 4. Heat griddle or a large skillet over medium-high heat. When hot, add just enough oil to lightly cover and coat the surface. Drop batter by large tablespoonfuls onto griddle or skillet.
• 5. Cook until tiny holes form on each corn cake; then turn and brown on the opposite side.
• 6. Serve with salsa or add a little lime zest & juice to sour cream for a cool zesty dipping sauce.

SAVORY MASA CORN CAKES WITH GREEN CHILE, CHEESE, AND LIME CREMA

Steps:

• Whisk together dry ingredients.
• Put eggs, 1 cup of milk, sour cream, oil and 3 tablespoons of the corn kernels in a blender and blend on high until liquified.
• Combine with dry ingredients and add enough of remaining 1 cup of milk until batter is coming together but still fairly thick.
• Stir in grated cheese, chopped green chile, cumin, scallions and cilantro.
• Spoon onto heated griddle and sprinkle 1tablespoon of corn kernels on each cake before turning.
• Combine sour cream, lime, and salt, and stir until combined. Serve with the finished corn cakes.