Overview
Hatch Chile Corn is a bright, smoky, and slightly spicy side dish that captures the flavors of the American Southwest, especially New Mexico. Sweet corn and roasted Hatch chiles come together to create a balance of creamy richness and heat — perfect for barbecues, Tex-Mex dinners, or as a topping for tacos and grilled meats. This recipe celebrates the signature Hatch chile, grown only in the Hatch Valley of New Mexico, known for its earthy heat and roasted aroma.
Ingredients
- 4 ears fresh corn, husked (or 3 cups frozen corn, thawed)
- 2 roasted Hatch chiles (mild or hot, depending on preference), peeled and chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- ¼ cup heavy cream (optional for a creamier version)
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh cilantro or parsley, chopped
- ½ lime, juiced
Optional additions:
- ¼ cup crumbled cotija or feta cheese
- A pinch of cumin or chili powder for extra depth
Instructions
- Roast the Hatch chiles:
If using fresh Hatch chiles, roast them over an open flame or under a broiler until the skins blister and char. Place them in a bowl and cover with a towel for 10 minutes to steam. Peel off the skins, remove the seeds, and finely chop the flesh. This step adds a wonderful smoky flavor that defines the dish. - Prepare the corn:
If using fresh corn, cut the kernels off the cobs using a sharp knife. You can lightly char them in a dry skillet for extra sweetness and flavor. - Sauté the aromatics:
Heat the butter and olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until soft and translucent. Add minced garlic and cook for another 30 seconds, just until fragrant. - Combine everything:
Stir in the corn and chopped Hatch chiles. Cook for about 5–7 minutes, stirring occasionally, until the corn is tender and slightly golden. Add salt, pepper, and smoked paprika to taste. - Creamy finish (optional):
For a richer texture, stir in the heavy cream and simmer for 2 minutes until slightly thickened. Adjust seasoning as needed. - Add brightness:
Remove from heat and stir in lime juice and fresh cilantro. The acidity lifts the flavors beautifully.
Serving Suggestions
Serve Hatch Chile Corn warm as a side dish to grilled chicken, steak, or seafood. It also works perfectly as a filling for tacos, quesadillas, or burrito bowls. For a crowd-pleasing touch, sprinkle crumbled cotija cheese on top and serve with lime wedges.
Notes
Hatch chiles are typically available fresh in late summer (August–September), but you can find frozen or canned versions year-round in many U.S. grocery stores. Adjust the spice level by choosing mild or hot varieties. This dish keeps well in the fridge for up to 3 days and reheats easily.