Anaheim Chile Creamed Corn
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
6 ears corn, shucked and kernels removed
2 tablespoons butter
2 tablespoons stone ground corn meal
kosher salt to taste (I use two really heavy pinches and then taste it)
1 cup heavy cream (not “ultra-pasteurized” if you can)
1 Anaheim Chile pepper
Melt the butter in a large frying pan over medium high heat. Then add all of the corn. Stir often for 3 to 4 minutes or until corn is cooked.
When the corn has been fully cooked add the heavy cream, cornmeal, and salt to taste. Stir to combine everything and cook for about 1 minute. If it too liquidy or too thick add more cream or more cornmeal accordingly.
Depending on how hot your chile, take 1 chile and cut off a few pieces. Chop finely. Add it to the corn, stir, and taste. Add more little at a time as you think you need it.
Place leftover pieces of hatch chiles in the freezer for later use. Corn can be served right away or re-heated later.