Back to Hatch Chile Corn Pudding All Reviews for Hatch Chile Corn Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8 hatch-chile-corn-pudding-m109160.jpg

Ingredients Ingredient Checklist 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided 1 teaspoon coarse salt 3 scallions, thinly sliced 1 can (4 ounces) Hatch green chiles, diced 3 tablespoons all-purpose flour 2 cups grated Monterey Jack cheese (6 ounces), divided 5 large eggs, room temperature 2/3 cup heavy cream 1/2 stick unsalted butter

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8 hatch-chile-corn-pudding-m109160.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8

Recipe Summary

prep: 20 mins total: 1 hr 30 mins

Servings: 8

prep: 20 mins

total: 1 hr 30 mins

prep:

20 mins

total:

1 hr 30 mins

Servings: 8

8

hatch-chile-corn-pudding-m109160.jpg

hatch-chile-corn-pudding-m109160.jpg

Ingredients

Ingredients

  • 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided 1 teaspoon coarse salt 3 scallions, thinly sliced 1 can (4 ounces) Hatch green chiles, diced 3 tablespoons all-purpose flour 2 cups grated Monterey Jack cheese (6 ounces), divided 5 large eggs, room temperature 2/3 cup heavy cream 1/2 stick unsalted butter

Directions

Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.

Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.

Reviews (7)

 Add Rating & Review     361 Ratings   5 star values:        80    4 star values:        123    3 star values:        100    2 star values:        41    1 star values:        17

Reviews (7)

Add Rating & Review     361 Ratings   5 star values:        80    4 star values:        123    3 star values:        100    2 star values:        41    1 star values:        17

Add Rating & Review

361 Ratings 5 star values: 80 4 star values: 123 3 star values: 100 2 star values: 41 1 star values: 17

361 Ratings 5 star values: 80 4 star values: 123 3 star values: 100 2 star values: 41 1 star values: 17

361 Ratings 5 star values: 80 4 star values: 123 3 star values: 100 2 star values: 41 1 star values: 17

  • 5 star values: 80 4 star values: 123 3 star values: 100 2 star values: 41 1 star values: 17

    Martha Stewart Member     Rating: 5 stars       07/27/2019   Easy to make! Hatch green chilis in the can be found in most grocery stores in vegetables or the Mexican food areas. Different and fun! Who wouldn’t love this! May take suggestion by another person who commented and make at Thanksgiving!  

Martha Stewart Member     Rating: 4 stars       11/03/2018   Hatch are the same an Anaheim chilies.  

Martha Stewart Member     Rating: 5 stars       11/11/2017   I LOVE this recipe! I serve it at potlucks, BBQ's, Thanksgiving, with ham, etc.. It's a great side dish and everyone raves about it.  

Martha Stewart Member     Rating: 4 stars       10/14/2017   This recipe calls for 4 ounces of green chiles whereas the recipe in her cookbook "Vegetables" calls for 14 ounces. Which is it?  

Martha Stewart Member     Rating: 5 stars       08/13/2017   I made this as a side dish for a summer time family BBQ and it was a total hit! I used frozen corn and only had 4 whole eggs and it still was amazing. I also found some hatch chile monterey jack cheese and it enhanced the flavor nicely. Will definitely make this again! No leftovers!  

Martha Stewart Member     Rating: Unrated       11/26/2012   I made this for Thanksgiving and it was so good, I loved it!! I made half the recipe and used a 7 ounce can of green chiles.  

Martha Stewart Member     Rating: Unrated       11/23/2012   Unbelievably good and easy to make! I made this for Thanksgiving so doubled and used Hatch chilies from our annual family chile roast. This dish travels easily-I put it together in an aluminum pan (no butter/hot casserole dish), adding the eggs/cream mixture just before putting it into the oven about an hour before dinner. Definitely a bit hit with a request to add as a regular T-Day side.

    Martha Stewart Member

    Rating: 5 stars 07/27/2019

Easy to make! Hatch green chilis in the can be found in most grocery stores in vegetables or the Mexican food areas. Different and fun! Who wouldn’t love this! May take suggestion by another person who commented and make at Thanksgiving!

Rating: 5 stars

Rating: 4 stars 11/03/2018

Hatch are the same an Anaheim chilies.

Rating: 4 stars

Rating: 5 stars 11/11/2017

I LOVE this recipe! I serve it at potlucks, BBQ’s, Thanksgiving, with ham, etc.. It’s a great side dish and everyone raves about it.

Rating: 4 stars 10/14/2017

This recipe calls for 4 ounces of green chiles whereas the recipe in her cookbook “Vegetables” calls for 14 ounces. Which is it?

Rating: 5 stars 08/13/2017

I made this as a side dish for a summer time family BBQ and it was a total hit! I used frozen corn and only had 4 whole eggs and it still was amazing. I also found some hatch chile monterey jack cheese and it enhanced the flavor nicely. Will definitely make this again! No leftovers!

Rating: Unrated 11/26/2012

I made this for Thanksgiving and it was so good, I loved it!! I made half the recipe and used a 7 ounce can of green chiles.

Rating: Unrated

Rating: Unrated 11/23/2012

Unbelievably good and easy to make! I made this for Thanksgiving so doubled and used Hatch chilies from our annual family chile roast. This dish travels easily-I put it together in an aluminum pan (no butter/hot casserole dish), adding the eggs/cream mixture just before putting it into the oven about an hour before dinner. Definitely a bit hit with a request to add as a regular T-Day side.

All Reviews for Hatch Chile Corn Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Hatch Chile Corn Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest