Hatch Chile Corn Pudding

New Mexico is one of the most beautiful and unique places I’ve visited in the US. When I visited back in the 90s, I fell in love with the adobe houses, turquoise jewelry, art, and Southwestern cuisine. One of the reasons I enjoyed the food in New Mexico is the presence of lots of roasted Hatch green chile peppers in their dishes. Hatch green chiles are grown in the Hatch Valley of Northwest New Mexico along the Rio Grande river. Unlike other Anaheim or pasilla peppers, Hatch green chiles have a more intense flavor when roasted. The roasted peppers are delicious in so many dishes: stewed pork, quesadillas, green chili, salsa, etc. Since it’s Hatch chili season and corn is readily available at the farmers market, I bring you this corn pudding recipe.

Corn pudding is easy to assemble and bake. Most of the time is taken up by roasting, peeling and chopping the peppers. You can roast the peppers a day in advance. Unlike most recipes, I purée half of the corn to make corn milk to add to the pudding. It helps naturally thicken the pudding and adds more corn flavor. The Hatch green chiles add a little heat and lovely roasted flavor. This corn pudding recipe is a great side dish to roasted pork or chicken. Make it before the Hatch green chile season is over. Enjoy!

Hatch Chile Corn Pudding

Serving Size – 6 as a side dish

4 cups of fresh or frozen corn kernels* (about 5-6 ears, preferably non-GMO or organic)
1/8 cup of water
2/3 cup of roasted Hatch chile with sautéed onions (recipe below)
1/2 cup of heavy cream
2 large eggs, beaten well
3/4 teaspoon of Kosher salt
Freshly ground black pepper
1 tablespoon of unbleached all-purpose flour
1/2 cup of grated mild white cheddar
Chopped Italian parsley for garnish

1. Preheat oven to 325°.

2. Take 2 cups of the corn kernels and 1/8 cup of water and purée in a blender until smooth.

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3. Pour the puréed corn into a chinois or a fine mesh strainer over a medium bowl. Using a rubber spatula or wooden paddle, push down on the solids to push out as much of the liquid as possible. You should have about 2/3 cup of corn milk.

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4. Place the corn milk, the remaining 2 cups of corn, roasted Hatch chiles, heavy cream, beaten eggs, salt, pepper. Stir well with a rubber spatula.

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5. Sift in the flour and gently stir to prevent it from clumping.

6. Using a baking spray or softened butter, grease the bottom and the sides of a 1 quart earthenware baking dish. Pour the corn pudding mixture into the dish.

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7. Sprinkle the grated cheddar evenly over the top.

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8. Place in the oven and bake 35 to 40 minutes, until golden brown on top.

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9. Sprinkle chopped parsley on top and for 10 minutes. Serve with your favorite roasted pork or chicken recipe.

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*If using frozen corn kernels, thaw them in advanced.

Roasted Hatch Chile Peppers

8 Hatch green chiles peppers, mild or medium
Olive oil
1 medium onion, chopped small diced
3 cloves of garlic minced
Kosher salt
Freshly grated black pepper

1. Place Hatch chilies on a aluminum-lined baking sheet.

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2. Broil on the top rack for about 3 to 4 minutes or until the skin begins to blacken. Using tongs, turn over the peppers and broil the other side for an additional 3 minutes or until the skins begins to blacken.

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3. Transfer the roasted peppers to a medium bowl. Cover with plastic wrap and let sit for 15 minutes.

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4. Meanwhile, heat a large sauté pan on medium. Add a tablespoon of olive oil. At the onion, the garlic and pinch of salt. Sauté until soft and translucent (about 10 minutes). Turn off the heat.

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5. Uncover the plastic wrap off of the bowl of peppers. Using disposable gloves, remove the skins of peppers. They should slip right off.

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6. Using a knife slit open each of the peppers on the cutting board. Using the back of the knife, slide the seeds off.

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7. Chopped the roasted peppers into 1/2 inch pieces.

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8. Add the peppers into the pan with the cooked onions and garlic. Sauté on medium heat for two minutes. Add salt and pepper to taste.

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9. The roasted peppers are ready to add in corn pudding, scrambled eggs, quesadillas, grilled cheese, cornbread, burgers, etc. The roasted Hatch chiles can be stored in the refrigerator for up to 3 days.

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