Hatch Chile Corn Recipes
HATCH GREEN CHILE CREAMED CORN
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
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
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
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
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
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
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.
More about "hatch chile corn recipes"
HATCH CHILE CORNBREAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.8/5 (49)Total Time 45 minsCategory BreadCalories 282 per serving
GRILLED CHILEAN SEA BASS WITH HATCH CHILE CORN SALSA RECIPE
From billyparisi.com
Ratings 2Category Dinner, Lunch, MainCuisine American, LatinTotal Time 50 mins
- Vegetables: In a bowl coat the peppers, tomatoes, and edamame with 2 tablespoons of olive oil and season with salt and pepper.
- Next, place the un-shucked corn on a hot grill along with the hatch peppers. Place the tomatoes and edamame in a grill approved metal basket. Cook all of the vegetables until the corn begins to char black and the peppers are black roasted on all sides (about 15 minutes).
- Once the veggies are cooked, remove from the heat and add to a bowl. Once the corn has cooled, shuck it and trim the corn from the ear Add it to a bowl along with the grilled edamame and tomatoes.
- Scrape the char off the peppers, seed them and chop them. Add them to the bowl with vegetables and season with salt and pepper.
HATCH GREEN CHILE ENCHILADAS | MEXICAN PLEASE
From mexicanplease.com
4.4/5 (32)Total Time 45 minsServings 2Calories 630 per serving
- To poach the chicken, cover the chicken breast with cold water and bring to a boil. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool and then shred using two forks. You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor.
- Once roasted and cooled off a bit, de-stem and de-seed the chiles. You can also pull off and discard any loose bits of skin from the chiles. Add the roasted chile pieces to a blender along with a splash of water or stock and combine well.
- Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas. Saute the majority of the chopped onion in some oil over medium heat. Once it has softened add a minced garlic clove and cook for an additional minute or so. Add the chiles from the blender along with: 1 cup stock, 1 teaspoon Mexican oregano, a pinch of cumin, 1/4 teaspoon of salt, and some freshly cracked black pepper.
ROASTED CORN AND HATCH CHILE SALSA (CANNING RECIPE)
From farmfreshfeasts.com
Estimated Reading Time 8 mins
GREEN CHILE & CORN CORNBREAD | WWW.HATCHCHILECO.COM
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HATCH CHILE CORN CHOWDER - RESTLESS CHIPOTLE
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4.5/5 (11)Total Time 15 minsCategory Soup
SWEET CORN, HATCH CHILE, AND BACON SALSA - THE VIEW FROM ...
From theviewfromgreatisland.com
4.4/5 (8)Category Appetizer, SaladCuisine American Tex-Mex
- Put the chilies on a baking sheet and set the pan on the rack closest to the broiler flame. Broil on high for about 10 minutes, or until the chilies are blackened. Put the hot chilies in a zip lock baggie and let steam for 15 minutes. Remove the peppers and peel away the skin. Finely chop the flesh, and put in a large mixing bowl, seeds and all.
- Wrap the ears of corn in a clean kitchen towel and microwave for 3 minutes. Remove the husks and silk and rinse with cold water to stop the cooking. Dry.
- Remove the cilantro leaves from the stems and chop them finely. Add the cilantro to the bowl, along with the lime juice. Toss well, and season to taste with salt and fresh cracked black pepper.
SMOKY HATCH CHILE CORN CHOWDER - SOUPADDICT
From soupaddict.com
5/5 (1)Total Time 1 hrCategory SoupCalories 310 per serving
- Heat the oil in a 4 quart Dutch oven or stock pot over medium until shimmering. Add the onions and celery and cook until softened, about 8 minutes. Sprinkle the smoked paprika over the vegetables and stir to combine. Add the chile peppers and saute briefly.
- Blend the stock with 1 cup of the corn kernels (preferebly smoked) until smooth. Skim off any foam. Add to soup along with the remaining corn kernels. Bring to a gentle simmer for 10 minutes, then reduce heat to low. Stir in dairy (or non-dairy option). Taste, and add more salt by the big pinch, if needed. Serve immediately.
- Remove the husks and silks from the cobs, and trim the stalk ends so they'll fit on your grill. Wash the ears under running water.
HATCH CHILE SHRIMP CORN CHOWDER RECIPE | MAGNOLIA DAYS
From magnoliadays.com
4.5/5 (8)Category Main DishCuisine MexicanTotal Time 45 mins
- 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 1/3 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.
HATCH CHILE CHICKEN CORN CHOWDER RECIPE: EASY & DELICIOUS ...
From afoodloverslife.com
4.9/5 (8)Calories 444 per servingCategory Brunch, Main Course, Soup
- In a large pot sauté onion in butter & oil over medium to med-high heat until becoming translucent - about 3 minutes.
- Add chopped red bell pepper, garlic, oregano, salt & pepperStir until aromatics bloom. About 2 minutes.
- Add flour and whisk until all veggies are coated and a film starts to form on the bottom of the pan.Add chicken broth. Whisk vigorously, adjusting the heat, until mixture comes to a simmer and starts to thicken. Scrape the bottom of the pot to release all the fond (the browned bits from the veggies & flour).
HATCH CHILE CORN QUICHE RECIPE | MAGNOLIA DAYS
From magnoliadays.com
Reviews 10Category Main DishCuisine MexicanEstimated Reading Time 4 mins
- Roll out pie crust dough to a 12-inch circle (about 1/8-inch thick). Roll the dough up on the rolling pin and un-roll it over a 10-inch tart pan. Lightly press the dough in place. Fold edges in if overlapping.
- Prick the bottom of the dough at 1/4-inch intervals with a fork. Pre-bake the crust according to your crust's instructions or with these basic pre-baking instructions:
- Cut a square of aluminum foil 4 inches larger than the tart pan. Lightly butter the shiny side. Turn the foil over (shiny side down) and make a pouch of it. Fill the pouch with a dried beans or pie weights. Line the dough with the foil and press it against the edges. Make sure the beans or pie weights cover the entire bottom and are against the sides.
HATCH CHILE AND CORN FRITTERS - A COMMUNAL TABLE
From acommunaltable.com
3.7/5 (15)Total Time 30 minsServings 4Calories 502 per serving
- Place corn kernels in the bowl of a food processor and process until coursely chopped. Transfer to a large bowl and add the eggs, chiles, onions and cheese. Stir until thoroughly combined. Add the flour, cornmeal, Old Bay and salt. Stir until incorporated.
- In a large skillet, heat the oil over medium high heat. When the oil is hot (it should be shimmering) add a tablespoon of the batter and slightly flatter it out. Add 3 or 4 more tablespoons to the pan, making sure that the fitters don't touch. Cook for 3 - 4 minutes until the fritters are golden brown at the edges. Carefully flip them over and cook on the other side. Carefully remove them from the pan and drain on a paper towel lined rack.
CHARRED CORN SALAD WITH HATCH GREEN CHILES - CHILI PEPPER ...
From chilipeppermadness.com
Cuisine MexicanTotal Time 25 minsCategory Salad, Side DishCalories 118 per serving
- Rub 7 of the ears of corn with oil and set them on the grill. Grill, turning often, until they are nicely charred and vibrant yellow in color. Remove from heat and cool.
- While the corn is cooking, lightly oil the cherry tomatoes and set them onto the grill. Cook until they are charred and start to soften, about 6 minutes. Remove from heat.
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