HATCH GREEN CHILE CREAMED CORN

HATCH GREEN CHILE CREAMED CORN

Hatch Green Chile Creamed Corn may be a simple homemade creamed corn with some extra flavor from green chile peppers!

I love my Hatch green chiles and that i use them in as many things as I can beyond a classic Hatch Green Chili! By now , it's probably become one among my staple ingredients that I always wear hand and consider incorporating into dishes often. So once I first considered making creamed corn from scratch for the primary time, I knew it had to be with the green chile peppers in it. And it had been an excellent decision!

This Hatch Green Chile Creamed Corn may be a perfect entrepôts for a Southern food meal or at a BBQ. You'll find diced Hatch green chiles online here! they are available in several heat levels, so pick what you favor . 

The Hatch chile peppers add enough flavor without overpowering the dish, so it still tastes and seems like a creamed corn, not creamed peppers.

It is amazing how briskly this homemade creamed corn dish comes together. Just a couple of minutes simmering on the stove and that’s it! 

While the taste of fresh corn is right , i exploit frozen corn and it seems great. Canned corn is additionally an option, but it'll have an additional flavor from the juice it's packed in, so it's not as ideal. And no got to defrost frozen corn, just add it all into the pot while still frozen and it'll thaw out because it comes up to a simmer.

Ingredients

• 4 cups corn kernels (approximately 20 ounces)
• 4 ounces diced green chiles
• 1 cup cream
• 2 Tablespoons butter
• 2 Tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• dash ground red pepper
• 1 cup milk
• 1 Tablespoon cornstarch (or 2 Tablespoons flour)

Instructions

1. In a medium saucepan over medium heat, combine the corn, green chiles, cream , butter, sugar, salt, black pepper, and ground red pepper.
2. In a small bowl, whisk the milk and cornstarch together to form a slurry. Pour into the corn mixture.
3. Stir and convey to a simmer over medium heat and cook until the sauce thickens, approximately quarter-hour . Season to taste with salt, black pepper, and ground red pepper for spice. Serve warm.

Notes

• To make the corn less saucy, reduce milk to 1/2 cup.
• You can use a thinner milk like 2% in situ of milk , but use less because it is thinner.
• This is a light heat recipe. For a spicy dish, add hotter Hatch peppers or more ground red pepper. you'll get diced Hatch green chiles online here! Pick the warmth level you favor .