Friday, August 10, 2012

Green Chile Creamed Corn

Creamed corn has always been one of my favorite side dishes. Actually, I could eat it as the whole meal. There is something comforting about it. Maybe it comes from a memory of shucking corn with my grandparents when I was young. They had this little wooden box with metal spikes on the end and we would take a freshly husked ear of corn and scrape it across those spikes. This would rip the kernels from the cob and shred them into pieces.All of the shredded corn and the juices went into a bowl and were either eaten for dinner or jarred for later use.  I can still see the corn cooking in a pot with flecks of black pepper through-out and I can still remember the rustic taste and texture of the corn.

When I decided to make my own version of creamed corn I knew I wanted it to a more old fashioned style dish. I didn't want a runny, tasteless, canned creamed corn type thing. I wanted it to be comforting. Something that would make you think "Wow". I looked through old cookbooks, scoured the Internet for old family recipes and put together what I say is the best creamed corn I've ever had.


8 large ears corn in the husks
2 Poblano Or Anaheim/Hatch Chiles
1 medium white onion, finely diced
2 cups heavy cream or half/half
1/2-3/4 tsp fresh grated nutmeg
1 tsp fresh course ground pepper  (more if you like)
1 tsp salt (salt to taste)
1 cup grated/chopped Oaxacan cheese
1/4 cup butter
1/4 cup flour
1 tablespoon olive oil



Set your oven to broil. Cover a sheet pan with foil and spread the chiles out on the sheet pan. Roast the chiles under the broiler until the outside starts to turn black.
Turn the chile's over and repeat.  Once all the chiles are dark brown/black on the outside remove from the oven and place in a large seal able plastic bag (or a brown paper sack).
Seal the bag and let sit for 30 minutes. This will steam the chiles and make it easier to remove the skins. You can also fire roast the chiles on your gas stove or grill.  Put them directly over the flame and follow the same method as the oven roasting.

Remove the stems, seeds and blackened skin from the chiles. Dice up the chiles and set aside.


Set oven to 350 degrees.

Peel back husks on the corn but do not detach.  Remove all silks, rinse corn and husks with cool water. Fold husks back down and place corn on a foil covered sheet pan and place in the oven. Cook for 15-20 minutes or until the husks are starting to brown and the corn has softened just a bit. If using a grill, place the prepared corn on the grill over hot coals. Cook for about 20 minutes or until the corn is tender to the touch and starting to char the kernels. Set aside to cool.

Once corn is cool enough to handle, remove the husks (shuck the corn) and cut the kernels from the cob. 

In a large sauce pan heat butter & olive oil over medium heat. Add onions and cook until soft.  Add in the flour to make a roux. Cook for a few minutes until the flour smell is gone.
Stir in the corn, chiles and cream. You may not need all the cream, use your own judgement.  Bring to a boil.  Stir in the grated Oaxacan cheese and add the salt, pepper and nutmeg (Freshly grated nutmeg is key to this dish). 

Place in an oven safe dish, dot with a little butter on top and place under the broiler until butter melts and starts to bubble. Serve hot.

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