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Hatch Corn and Chile Cheese Pie


  • 2 tsp. shortening or butter to grease baking dish
  • 3 large eggs
  • 1 c. cream style corn
  • 1 c. fresh corn kernels
  • 1/2 c. butter
  • 1/2 c. yellow cornmeal
  • 1 c. sour cream
  • 4 oz. Monterey Jack cheese shredded
  • 4 oz. sharp cheddar cheese shredded
  • 4 oz. hatch green chiles chopped (see note)
  • 1/2 tsp. salt
  • 1/4 tsp. Worcestershire sauce
  • avocado sliced, for garnish, optional


  1. Preheat oven to 350°. Grease with butter or shortening a 9 1/2 " pie or quiche dish (or use individual ramekins). Beat eggs in a bowl. Add the cream style corn, corn kernels, butter, cornmeal, sour cream, cheeses, and chopped chiles. Stir in the salt and Worcestershire sauce and mix until thoroughly blended. Pour mixture into baking dish and bake 1 hour or until pie is firm when pressed in center.
  2. Serves 6 as entree or 8 as side dish.