BY BESS SCULLY
It’s November and people are like – here’s our Thanksgiving menu – the usual – just like always . . . but wait. Did you know you can take or make something this year that is seasonal and yet, surprising? Like surprisingly spicy? You heard me. SPICY. Hatch green chile spicy. Yes, another green chile recipe, because, they’re that good. Perhaps you still have some left over in your freezer from a street corner vendor on Federal Boulevard, or perhaps you’ll just grab some in the canned foods or frozen section of your local supermarket. But either way, make sure you get Hatch green chiles. Hatch chiles are grown and harvested in the Hatch Valley region of New Mexico, located in the heart of the Rio Grande agricultural territory (often referred to as the Chile Capital of the World). Get ready to wow your guests with something absolutely delicious and utterly unexpected this Thanksgiving. (Adapted from Martha Stewart) Serves 8.
4 cups frozen corn, thawed and drained, at room temperature, divided
1 teaspoon coarse salt
3 green onions, thinly sliced
1 cup Hatch green chiles, diced (if canned or frozen, thawed and drained)
3 tablespoons all-purpose flour
2 cups grated Monterey Jack cheese, divided
5 large eggs, room temperature
2/3 cup heavy cream
½ stick unsalted butter
Preheat oven to 350 degrees. Puree 3 cups corn in a food processor or blender. Transfer to a large bowl, and stir in remaining cup corn, the salt, green onions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture. Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.