Description
A simple, 5-ingredient side dish that combines smoky roasted Hatch chiles with sweet corn and a creamy custard base for a comforting, spicy-sweet casserole.
Ingredients
Scale
- 2–3 medium Hatch chiles, roasted, peeled, and chopped (about 1 cup)
- 2 cups corn (mix of fresh kernels and cream-style corn)
- 1 cup heavy cream or half-and-half
- 2 large eggs
- 1 cup sharp cheddar cheese, shredded
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Optional: 2-3 stalks green onions, sliced
- Optional: 1 jalapeño, finely diced
- Optional: ½ cup cooked bacon bits
Instructions
- Preheat oven to 450°F (230°C). Roast whole Hatch chiles on a baking sheet for 15-20 minutes until charred and blistered.
- Place roasted chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
- Peel off charred skins, remove stems and seeds, and chop chiles into small pieces.
- Prep corn: Cut kernels from fresh cobs or drain canned/frozen corn well to remove excess moisture.
- In a large mixing bowl, whisk together eggs and heavy cream until combined.
- Add minced garlic, cumin, salt, and black pepper to the wet mixture and whisk until dissolved.
- Add chopped Hatch chiles, corn, and half of the shredded cheddar cheese to the bowl. Stir gently to combine.
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Pour mixture into the baking dish and spread evenly. Top with remaining cheddar cheese.
- Bake for 30-35 minutes until the center is set and the top is golden brown.
- Optional: Broil for 2-3 minutes at the end for a bubbly top.
- Remove from oven and let rest for 10 minutes before serving to allow the custard to set.
- Garnish with sliced green onions if desired and serve warm.
Notes
Ensure corn is well-drained to prevent a watery casserole. Let the casserole rest for 10 minutes after baking to allow it to set properly. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grate cheese from a block. This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 12
Keywords: Hatch chiles, corn casserole, roasted peppers, side dish, easy recipe, summer recipes, gluten-free, comfort food