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Broiled Hatch Chile

Hatch Chile Creamed Corn

Author Eric Samuelson (inspired by Alton Brown)


  • 6 ears corn shucked and kernels removed
  • 2 tablespoons butter
  • 2 tablespoons stone ground corn meal
  • kosher salt to taste I use two really heavy pinches and then taste it
  • 1 cup heavy cream not "ultra-pasteurized" if you can
  • 1 Hatch Chile pepper


  • Melt the butter in a large frying pan over medium high heat. Then add all of the corn. Stir often for 3 to 4 minutes or until corn is cooked.
  • When the corn has been fully cooked add the heavy cream, cornmeal, and salt to taste. Stir to combine everything and cook for about 1 minute. If it too liquidy or too thick add more cream or more cornmeal accordingly.
  • Depending on how hot your chile is take 1 chile and cut off a few pieces. Chop finely. Add it to the corn, stir, and taste. Add more little at a time as you think you need it. Hatch chiles can vary from mild to very hot as in more hot than a Jalapeno easily.
  • Place leftover pieces of hatch chiles in the freezer for later use. Corn can be served right away or re-heated later.