Every year, my department has a hatch green chile competition in September. Contestants are allowed to make anything as long as it has hatch chiles in it. Most of us go to Whole Foods and pick up already roasted hatch chiles. For my entry, I made hatch chile macaroni and cheese. It was good, but honestly it didn’t even come close to this year’s winner: the hatch green chile corn casserole. Not only was it voted best dish by the judges, but it also won the popular vote. It may not look like much, but this little unassuming dish packs a punch and is full of flavor. This corn casserole is spicy, creamy, and delicious! This dish is, of course, better with freshly roasted hatch chiles, but you can also use canned green chiles, which is what I used since Whole Foods is a bit of a drive for me. And it’s an easy dish to make: you literally add all the ingredients together in a bowl, pour them into a baking pan, and put the pan in the oven for 45 minutes. This would be a good Thanksgiving side dish! Happy eating!
8 ounces Jiffy Corn Muffin mix
1 15 ounce can whole kernal corn, drained
1 15 ounce can creamed corn, not drained
1 cup sour cream
1/2 cup melted unsalted butter
1 cup hatch chiles chopped or 2 (4 ounce) cans of green chiles
1 teaspoon cayenne pepper
1 teaspoon garlic powder
salt and pepper to taste
Preheat the oven to 350 degrees.
In a bowl, mix all of the ingredients together and pour into a greased 8″x 8″ baking pan.
Cook uncovered for 45 minutes or until lightly browned.
Adapted from https://busymomshelper.com/green-chile-corn-casserole/.