Green Chile Cheese Cornbread
2 ears corn, grilled and kernel removed
1/4 cup vegetable oil
1 1/4 yellow cornmeal
3/4 tsp salt
1/2 tsp baking soda
2 eggs, beaten
1/2 cup sour cream
1 cup chopped roasted Hatch green chiles
1/8 cup whole milk
1/2 cup chopped onion
8 ounces goat cheese
Preheat oven to 350 degrees. Add 2 T oil to a 10 inch case iron skillet and put it in the oven to heat up. Mix the dry ingredients in a bowl. In another bowl add the eggs, sour cream, corn, chiles, milk, remaining oil and the onions. Mix dry ingredients and wet ingredients together. Remove the skillet from the oven and add half the batter to the skillet. Crumble goat cheese over the batter, then add the other half. Bake until golden brown, approximately 35-40 minutes.
The following dish has so many great flavors you will say, “wow” when you taste it.
Grilled Corn and Green Chile Salad
8 ears corn, roasted and kernels removed
1-2 T vegetable oil
salt & freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 limes, juiced, 1 zested
1 clove garlic, minced
1 shallot, minced
1 T ancho chile powder
1/2 cup Hatch green chile, chopped
1/4 cup chopped cilantro leaves
1/4 cup grated Cotija cheese
Optional: add 1 cup black beans or pinto beans (rinsed and drained, if canned)
Garnish with chopped avocados
Heat some vegetable oil in a skillet and add corn and remaining ingredients. Cook until heated through. Garnish with avocado. Great either warm or cold.
The last dish is Green Chile Cheese Grits, like the ones you get at Reata. I’ve made this for dinner guests and they rave about it. It’s full of fat so don’t make it often and have a small portion!
Preheat oven to 350 degrees.
1 T butter
1/2 cup roasted Hatch green chiles, chopped
3-4 roasted garlic cloves
3/4 cup cilantro leaves
2 jalapeno peppers, minced
3 eggs beaten
1/2 cup butter
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
Salt and freshly ground pepper to taste.
Make 1 1/2 cups stone ground grits according to package directions. Place chiles, garlic, cilantro and peppers in a food processor and combine until fairly smooth. Add all ingredients to the cooked grits and make in greased casserole dish (use the 1 T butter to grease the pan) for 45 minutes.