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Hatch Chile Corn Pudding

Recipe photo courtesy of Marcus Nilsson

This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande.

Source: Martha Stewart Living, November 2012
Total Time Prep Servings

Ingredients

Directions

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358
  • june.price1
    11 NOV, 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.
    Reply
  • ddiplaci9248747
    14 OCT, 2017
    This recipe calls for 4 ounces of green chiles whereas the recipe in her cookbook "Vegetables" calls for 14 ounces. Which is it?
    Reply
  • midwifey
    13 AUG, 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!
    Reply
  • karenfar
    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.
    Reply
  • MS11005384
    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.
    Reply
    • MS11005384
      28 NOV, 2014
      Update 2014: I made this using Pepper Jack cheese to give even more of a kick. Fabulous!
    • MS11005384
      28 NOV, 2014
      Update 2014: I made this using Pepper Jack cheese to give even more of a kick. Fabulous!

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