Yesterday, we found a nice man selling roasted green chiles out of the back of his truck. New York City has fake Kate Spade purses in trunks; we have roasted green chiles.
As I was laying them out to cool, Russell instructed me to put green chiles in everything I make. Even if I’m making him cereal.
So, following his instructions, I added green chiles and some fresh sweet corn to my mom’s corn bake recipe. The chiles and corn were the perfect combination of spicy and sweet, added to an already delicious dish.
Green Chile Corn Bake
2 eggs (beaten)
1 cup low-fat sour cream
1 stick butter (melted)
1 can cream corn
1 can whole kernel corn (undrained)
1 box Jiffy corn bread mix
3 roasted green chiles, de-seeded and diced
2 ears sweet corn, kernels cut off
Preheat oven to 350 degrees.
Mix together all ingredients and pour into a greased 9 x 13 baking dish. Cook for 1 hour, until edges start browning.
Easy peasy. But so delicious.
Subscribe to get posts delivered to your e-mail or RSS feed.
On Twitter? Me too! Follow me here: @andruswilliams