Hatch Green Chile Creamed Corn is a simple homemade creamed corn with some extra flavor from green chile peppers!
Why You Will Love This Recipe
I love my Hatch green chile recipes and I use the peppers in as many things as I can beyond a classic Hatch Green Chili!
By this point, it has probably become one of my staple ingredients that I always have on hand and think of incorporating into dishes often.Â
This is one of the most popular recipes on the blog, along with my Escabeche (Mexican Pickled Vegetables).
So when I first thought about making creamed corn from scratch for the first time, I knew it had to be with the green chile peppers in it. And it was a great decision! Join my obsession and find more green chile recipes here!
This Hatch Green Chile Creamed Corn is a perfect side dish for a Southern soul food meal or at a BBQ.
This southern inspired side dish has all the creamy, corn centric flavors that you love with the hint of flavor and a little heat from delicious roasted peppers.
Very easy to make and a perfect side dish dinner idea or for Thanksgiving!
Ingredients
Here is what you need to make this recipe:
- Corn
- Hatch Green Chiles
- Butter
- Heavy Cream
- Sugar
- Salt
- Black Pepper
- Ground Red Pepper (Cayenne)
- Whole Milk
- Cornstarch
Hatch Green Chiles – You can find diced Hatch green chiles online! They come in different heat levels, so pick what you prefer. The Hatch chile peppers add enough flavor without overpowering the dish, so it still tastes and feels like a creamed corn, not creamed peppers.
About Hatch Green Chiles
Hatch chile peppers are popular and from the town of Hatch, New Mexico. You can typically find various heat levels of the pepper, with the hottest available earliest in the season.
I love to use the fresh peppers, since I am lucky to have them in this area. If you do not see them in the produce section, I have found that frozen packs of roasted and diced green chiles are the closest substitution. And I have found the frozen ones in most grocery stores including Walmart.
And of course there are always canned diced green chiles easily accessible.
Another option is to buy Anaheim peppers fresh and roast them yourself. The Anaheim pepper is actually a variety of Hatch peppers that were grown in California. The main difference is they are very, very mild. So to get heat, you will want to add hot sauce.
Pick the heat level of diced Hatch green chiles that you prefer. Think of their heat similar to a salsa. I like to go with mild or medium as I can always make it more spicy but do not want anyone to be uncomfortable with it being too hot!
Equipment
This is the equipment you need to make the creamed corn:
- Medium Pot
- Spatula
- Measuring Spoons
- Measuring Cups
Instruction Overview
It is amazing how fast this homemade creamed corn dish comes together. Just a few minutes simmering on the stove and that’s it!
First combine everything except the cornstarch and milk and start heating it on the stove.
Whisk the cornstarch and milk together and add to the pot.
Let it simmer for everything to heat through and the cornstarch to thicken the sauce.
Modifications and Substitutions
While the taste of fresh corn is ideal, I use frozen corn and it turns out great.
Canned corn is also an option, but it will have an extra flavor from the juice it is packed in, so it is not as ideal.
If using flour instead of cornstarch for the thickener, increase to 2 Tablespoons.
Kim’s Tips
No need to defrost frozen corn, just add it all into the pot while still frozen and it will thaw out as it comes up to a simmer. Find more creamed corn recipes here!
FAQs
It is simmered with heavy cream and seasonings. Find full instructions below!
Creamed corn is a great southern recipe and pairs great with other southern foods like chicken, potatoes, meatloaf, and more.
It is also incredibly popular for holiday meals, especially Thanksgiving!
It is a combination of some heavy cream, butter, and milk.
Corn kernels are the individual pieces of corn from a corn cob.
Creamed corn takes these corn kernels and cooks them in a creamy sauce.
It can be served either way but most prefer it hot alongside the rest of a warm meal.
Ingredients
- 4 cups corn kernels (approximately 20 ounces)
- 4 ounces diced green chiles
- 1 cup heavy cream
- 2 Tablespoons unsalted butter
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- dash ground red pepper
- 1 cup whole milk
- 1 Tablespoon cornstarch (or 2 Tablespoons flour)
Instructions
- 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.
We love this creamed corn! The green chiles balance out the sweetness! Such a perfect side!
This was delicious!
Second year making this for Thanksgiving! None was left last year, so making more this year! A new tradition for our family!!
How wonderful! I am so glad it is a hit and honored to be a new part of your tradition! <3