Monday, August 25, 2014

Hatch, Hatch, Hooray!

Hatch chiles have just hit the market! Yippee! These amazing chiles are only available for a short period of time, so you better run out and get some! Every year I load up, roast and freeze them to hopefully last me all year. See Roasting and Freezing Hatch Chiles. I also make Green Chile Sauce, that I freeze in ice cube trays, which I adore with scrambled eggs. The first meal I make is always my amazing Green Chile Cheeseburgers! Delicious! In fact, I'm making them tonight! I can't wait! Other fabulous recipes from my site that make the most of these addictive chiles are Chiles RellenosGreen Chile Chicken Lasagna with Goat Cheese, and Hatch Chile Macque Choux. I highly recommend any of those!

However, I have a new recipe for you to try this year! How does "Hatch Chile and Cheddar Corn Pudding" sound? Chiles and cheese - my favorite! It's the perfect side dish with grilled or roasted meats. It would also make a fine meal on it's own with a nice green salad. If you like chiles, you'll love this recipe!

 
Hatch Chile and Cheddar Corn Pudding

Serves 6-8

Ingredients:
2 large hatch chiles, roasted, peeled, and chopped (See Techniques for more information on how to roast a chile.) (Can subtitute 1, 4oz can of hatch chiles, if necessary.)
4 cups frozen corn kernels, thawed and drained
1 1/2 teaspoons Kosher salt
3 scallions, thinly sliced
3 tablespoons all-purpose flour
2 cups grated cheddar cheese, preferably freshly grated
5 large eggs, at room temperature
2/3 cup heavy cream
2 tablespoons unsalted butter

Directions:
Preheat oven to 350 degrees. Puree 3 cups of the corn in a food processor or blender. Transfer to a large bowl, and stir in the remaining 1 cup corn, salt, scallions, chiles, flour, and 1 cup of the cheese. In a separate bowl, whisk together the eggs and cream until combined. Stir into the corn mixture.



Place butter in a 8" square baking dish (I used a 2 quart souffle dish), and place in oven until butter is melted, about 10 minutes. (Don't let the butter burn!) Pour batter into the hot baking dish and sprinkle the top with the remaining cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45-50 minutes. (I had no issues with any drips.) Let cool 30 minutes before serving.


Recipe adapted from Martha Stewart.

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