I love Hatch Green Chiles so much. And, when added to sweet corn kernels right off the cob, there's nothing better. This dish is an explosion of flavor!
4 cups sweet corn kernels, cut from cob
4 ounces Hatch Green Chiles, roasted, peeled and diced. You can also use the canned variety
1 cup heavy cream
2 Tablespoons butter
2 Tablespoons sugar
1/4 teaspoon fresh cracked black pepper
dash of red pepper flakes
1 cup whole milk
1 Tablespoon cornstarch (or 2 Tablespoons flour)
In a medium saucepan over medium heat, combine the corn, green chiles, heavy cream, butter, sugar, salt, black pepper, and ground red pepper.
In a small bowl, whisk the milk and cornstarch together to make a slurry. Pour into the corn mixture.
Stir and bring to a simmer over medium heat and cook until the sauce thickens, approximately 15 minutes. Season to taste with salt, black pepper, and ground red pepper for spice. Serve warm.
