Delicious Hatch Chile Corn Recipe

Enjoy the bold flavors of New Mexico with this mouthwatering Hatch Chile Corn recipe. This dish combines sweet corn with smoky roasted Hatch chiles for a perfect balance of heat and sweetness. The creamy sauce adds a touch of tanginess, making it a delightful side dish or even a light meal. It's easy to prepare and guaranteed to impress your family and friends. Give it a try and savor the taste of the Southwest!

Ingredients

• 4 ears of fresh corn
• 2 Hatch chiles, roasted, peeled, seeded, and diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Directions

1. Preheat the grill to medium-high heat. Husk the corn, remove the silk, and brush it with butter. Place the corn on the grill and cook for about 10 minutes, turning occasionally, until lightly charred. Remove from the grill and let it cool slightly.
2. Cut the kernels off the corn cobs and set them aside.
3. In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1 minute to make a roux.
4. Slowly whisk in the milk and cook until the sauce thickens, about 3-4 minutes.
5. Stir in the sour cream and shredded Monterey Jack cheese until melted and well combined.
6. Add the roasted Hatch chiles and corn kernels to the skillet. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until heated through.
7. Remove from heat and garnish with chopped cilantro.
8. Serve the Hatch Chile Corn as a side dish or enjoy it as a light meal on its own. It pairs well with grilled meats, roasted chicken, or can be incorporated into tacos or quesadillas for a Southwestern twist.

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