Sometimes you want to do a recipe the way it's written to get all the flavor the creator intended. But sometimes you don't have the time, or the ingredients, or the right tools. Can a recipe be made easier and still have a lot of flavor? Yes, it can, with a couple of substitutions! Read on to see how I transformed this Hatch Chile Corn recipe.
The original version of this recipe called for grilling corn and a chili pepper (20 minutes) and letting the pepper steam in a resealable bag (20 minutes), then peeling and chopping the pepper, cutting the kernels off the corn, and mixing everything together. That's about half an hour. And you have to have a grill. Okay, you could use a stove-top or counter-top grill. That's about an hour, which is kind of a lot for a side dish. (And remember, you have to wash the grill, too!)
My version is ready for the table in about 15 minutes. Yes, really! I've replaced the corn with frozen fire-roasted corn, and the chili pepper with canned chopped green chiles. And I added some Mexican spice mix to give it a bit of a kick.
This would make a great side dish for our Layered Tex-Mex Ground Beef Casserole, Tex-Mex Casserole with Cornbread Stuffing Topping, or Mexican-Flavored Cheese and Jalapeno Muffins!
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Ingredients
Here are the ingredients: fire roasted corn, chopped green chiles, lime juice, goat cheese, and Mexican seasoning.
- Fire-roasted frozen corn (thawed)
- Canned chopped green chiles (mild or hot)
- Lime juice
- Goat cheese
- Mexican spice mix
(See the recipe card for quantities.)
Instructions
Add the corn and chiles to a heated pan.
Mix everything together and cook for about 5 minutes. The corn is already cooked, so you just have to heat the mixture.
Add the goat cheese and Mexican spice mix and stir well.
Add the lime juice, stir again, adjust the seasonings, and serve!
Substitutions
- If you can't find frozen fire-roasted corn, see if your store has canned fire-roasted corn or canned MexiCorn, or just used regular canned or frozen corn.
- "Mexican spice blend" is a generic term for a number of spice mixes: Taco Seasoning, Mexican Fiesta Seasoning, or Mexican Seasoning. Each version or brand is going to be different, so find one that you like. You can get Taco Seasoning in packets, but they contain 2 tablespoons of spices and this recipe only calls for 1 teaspoon. You can also find a lot of recipes for Mexican spice mixes online, so do a search, pick a recipe, and make your own!
Variations
- Extra Spicy - If you like it hot, add some chile powder or chile flakes, or your favorite hot sauce. And look beyond the usual chili powder and flakes! Aleppo peppers are really flavorful and add a nice level of heat.
(Yes, I used both 'chile' and 'chili' above. Chile refers to a seasoning that contains only one type of chile pepper, and chili refers to a blend of different chiles.) - Go international! Instead of Mexican spice blend, use Italian, Greek, Moroccan, or whatever flavor profile will complement your main dish!
- Swap out the cheese. If you're going with Greek seasoning, use feta cheese. For Italian, sprinkle Parmesan on top. If you're doing a French main dish, try blue cheese.
- Go full Southwestern! Add some black beans, and serve with some toppings: sliced black olives, sliced green onions, and sour cream.
Equipment
All you need to make this recipe is a can opener, a set of measuring spoons, a pan, and a spoon to stir the ingredients. Simple setup, and quick cleanup!
Hint: You can easily make this a "pantry pack" for when you need to come up with a side dish fast and don't have time to run to the store! Just make sure you always have frozen fire-roasted corn in the freezer, goat cheese in the refrigerator, and canned chopped chiles in the pantry. (And after you make the recipe, add those ingredients to your shopping list!)
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📖 Recipe Card
Hatch Chile Corn
Special Equipment Needed
- 1 Large saucepan
- 1 Stirring spoon
Ingredients
- 1 (12-ounce) package frozen fire-roasted corn thawed
- 1 (4-ounce) can diced green chile peppers mild or hot
- 1 teaspoon Mexican spice blend
- ⅓ cup crumbled goat cheese or more!
- 1 tablespoon lime juice
- salt and black pepper to taste
Instructions
- Add the corn and green chile peppers to a pan over medium heat. Saute until heated, about 5 minutes.1 (12-ounce) package frozen fire-roasted corn, 1 (4-ounce) can diced green chile peppers
- Add the Mexican spices and goat cheese and stir to combine.1 teaspoon Mexican spice blend, ⅓ cup crumbled goat cheese
- Pour the lime juice in and stir to combine. Adjust the seasonings and serve!1 tablespoon lime juice, salt and black pepper
Nutrition Estimate
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