28oz.organic, non-GMO canned corndrained and strained; see recipe notes
4oz.green chiles
4 oz.cream cheesesoftened to room temp
½teaspoonground cumin
2tablespoonsCotija or Parmesan cheeseoptional; as garnish
salt to taste
Instructions
Roast the Peppers
Place whole Hatch chiles under broiler or in hot cast-iron skillet; cook til charred
Remove charred chiles and place in paper or plastic bag for 10 minutes
Once cool to touch, remove stem, seeds and charred skin from chiles; dice remaining flesh and set aside
Roast the Corn
Prep corn: Place corn in a paper towel and squeeze excess water from corn
In a dry, heavy bottom skillet (preferably cast iron) turn heat to medium high
Add corn in an even layer; allow to roast for about 3 minutes then stir and flatten corn in a single layer; allow to roast 5 minutes; repeat this process until corn begins to turn golden brown
In a large bowl, combie chopped roasted peppers, roasted corn, ground cumin and cream cheese; combine well
Top with Parmesan or Cotija cheese
Serve warm or room temperature as an appetizer or side dish
Notes
How To Pan Roast Corn
Remove liquid from corn: place corn in paper towel and squeeze out any excess moisture
Heat a dry cast-iron skillet on medium-high heat; do not add any oil or butter
Turn on the vent over the stove and grab a long handled wooden spoon (at about the 6 minute mark, the corn kernels begin to pop! Be careful!)
Place dried corn into hot skillet; stir corn until the kernels begin to brown (about 6-8 minutes); remove from heat
How To Oven Roast Corn
Heat oven to 500ºF (or on the Broil setting)
Place corn cobs or kernels on a heavy baking sheet
Place under broiler; use tongs to rotate the whole corn cobs; stir corn kernels
Once corn cobs and/or kernels are browned, remove from oven
How to roast Green Chiles
Grill Method: Place green chiles over direct heat; allow outer flesh to turn black; rotate chiles to achieve an even roast
Stove Top Method: Place whole chiles in a searing hot, dry cast-iron skillet on medium-high heat; using tongs, turn peppers until all sides are black
Oven Method: Place whole chiles on a sturdy baking dish under the broiler; use tongs to rotate the peppers
Whichever method you use, once the charred peppers are done, place them in a paper or plastic bag and let them 'wilt'; once they've wilted, remove the seeds and stem, and chop finely.Should I remove the charred part of the roasted pepper?Roasted pepper skin turns black when placed on direct heat. This "charred" part of the pepper is what makes it delicious! Do not remove or discard the charred flesh.