Hatch Green Chile Creamed Corn is a simple homemade creamed corn with some extra flavor from green chile peppers!
This post contains affiliate links.
I love my Hatch green chiles and I use them 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. 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. You can find diced Hatch green chiles online here! 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.
It is amazing how fast this homemade creamed corn dish comes together. Just a few minutes simmering on the stove and that’s it! 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. And 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!
Servings: 6 servings
Calories: 305kcal
Ingredients
- 4 cups corn kernels (approximately 20 ounces)
- 4 ounces diced green chiles
- 1 cup heavy cream
- 2 Tablespoons 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.
Notes
To make the corn less saucy, reduce milk to 1/2 cup.
You can use a thinner milk such as 2% in place of whole milk, but use less as it is thinner.
This is a mild heat recipe. For a spicy dish, add hotter Hatch peppers or more ground red pepper. You can get diced Hatch green chiles online here! Pick the heat level you prefer.
Nutrition
Calories: 305kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 659mg | Potassium: 270mg | Fiber: 2g | Sugar: 10g | Vitamin A: 837IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
Tried this recipe?Mention @threeolivesbranch or tag #threeolivesbranch!
Leave a Reply