From the "A New Harvest Season" article in the April 2016 issue.
Green Chile Cast-Iron Corn Casserole
This dish was created for Pueblo Harvest Cafe’s annual Thanksgiving buffet and turned out to be the most popular by far, beating out the other 30 homemade dishes and the carving station. The staff was overwhelmed with requests for the recipe. Due to that demand, the café added it to its happy hour menu so people can enjoy it year round.
The cream cheese makes it creamy, the green chile gives it a pop of heat, and the corn brings in a hint of sweetness. It is a complex dish that offers so many layers of flavors. This crowd-pleaser takes only 10 minutes of prep time and 10 minutes to cook.
- 16 ounces corn kernels
- 16 ounces cream cheese
- 2 ounces chopped Hatch green chile
- 1 tablespoon chipotle chile powder
- 2 tablespoons honey
- 1 package flatbread
- Heat oven to 500° F. Mix all ingredients except flatbread together until well combined. Divide into four 6-inch cast-iron or casserole dishes, or put in one large skillet. Bake for 10 minutes, until golden brown. Serve with warm flatbread.