Hatch Chile Cheddar Creamed Corn

Skillet of Hatch Chile Cheddar creamed corn with long stretchy strands of melted cheese Skillet of Hatch Chile Cheddar creamed corn with long stretchy strands of melted cheese

Roasted Green Chile Warmth, Stretchy Melt

Sweet corn in a quick stovetop cream sauce finished with Yancey's Fancy Hatch Chile Cheddar, which melts into long, stretchy strands and carries a gentle roasted-green-chile warmth through every bite.

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Serves: 8

What You Will Need

  • 4 cups corn kernels (fresh or frozen, thawed)
  • 8 oz Yancey's Fancy Hatch Chile Cheddar, shredded
  • 4 oz cream cheese, cubed
  • 1/2 cup heavy cream
  • 3 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 1 roasted poblano pepper, diced (optional)
  • 1/2 tsp kosher salt
  • 1 tsp lime juice
  • 2 tbsp fresh cilantro, chopped, for garnish

What To Do

  1. Soften the Onion: Melt the butter in a large skillet over medium heat. Add the onion and the poblano pepper, if using, and cook, stirring, until softened.
  2. Add the Corn: Stir in the corn and cook until just heated through and lightly golden in spots.
  3. Build the Cream Sauce: Reduce heat to low. Add the cubed cream cheese and heavy cream, stirring until the cream cheese fully melts into a smooth sauce that coats the corn.
  4. Melt in the Hatch Chile Cheddar: Remove the skillet from the heat and fold in the shredded cheddar a handful at a time, stirring until completely melted, glossy, and stretchy. Adding it off the heat keeps the sauce silky instead of oily.
  5. Season and Serve: Stir in the salt and lime juice, taste and adjust seasoning, then top with the cilantro and serve warm.

Pro Tips:

For extra heat, leave some jalapeño seeds in the poblano. Reheats well on the stovetop over low heat with a splash of cream to loosen the sauce.