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Hatch Chile Corn Pudding

  • Prep:
  • Total Time:
  • Servings: 8
Hatch Chile Corn Pudding

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2012


  • 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


  1. 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.

  2. 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 (4)

  • HBcook 26 Nov, 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.

  • Marluny 23 Nov, 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.

  • Marluny 28 Nov, 2014

    Update 2014: I made this using Pepper Jack cheese to give even more of a kick. Fabulous!

  • Marluny 28 Nov, 2014

    Update 2014: I made this using Pepper Jack cheese to give even more of a kick. Fabulous!

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