The Hatch chile season is coming to an end soon. Sprouts Market still carries the chile and said they should have it for another month, so be sure to grab some now for this next dish. You can also buy them and freeze them for later. This is a yummy dish for some of the upcoming holidays and it’s easy to make. I made this dish a bit spicy. If you’re not a spice fan, just omit the jalapeños and hot sauce. That should cool it down a bit for you.

Ingredients:

  • 6 cups corn
  • 4 Hatch chiles
  • 2 jalapeños (optional)
  • 1 white onion
  • 3 tablespoons olive oil
  • 4 cloves of garlic
  • 1 tablespoon smoked paprika
  • 4 dashes of Cholula hot sauce
  • 2 cups cheddar cheese, shredded
  • Salt and pepper to taste

Directions:

  1. Cut your corn off the cob and place in a casserole-style baking dish. Set your oven at 375 degrees F.
  2. In a saucepan, sauté your Hatch chiles, jalapeños, garlic and white onion in a tablespoon of olive oil. Once they are browned, remove all your ingredients and put them into a blender. Add the olive oil, hot sauce, and smoked paprika. Blend until it’s mixed well and still a bit chunky. It really depends on you and how you want your sauce to be. I like mine mixed well but still somewhat chunky.
  3. Pour your sauce over your corn. Mix the corn and sauce together with a spoon. Add salt and pepper. Sprinkle your cheese over the top and place in the oven.
  4. Bake for 20–25 minutes until the cheese starts bubbling. Remove and enjoy.