There’s something about
Mary green chilis. For whatever reason, I’ve pretty much fallen in love with them and I find myself trying to think of ways to use them more. Of course they always make me think of Mexican food, although Mexican and Hispanic cuisine provides a huge array of different foods to enjoy. Bienvenido a México!
Green chilis are 1 tiny fraction of Mexican food – but their rustic, smokey flavor packs a wallop and pretty much transforms whatever dish their used into something heavenly and life affirming. In this case, our affirmation comes in the form of a great side dish combining corn with sour cream, eggs and cornbread.
I looked up green chilis and found the reason why they – or, at least the kind I buy – have such a great smokey flavor is because they’re sold as ‘fire roasted’. Well, duh. I’ve used them in several dishes – and am using them more and more. I happened to find this great recipe on tastykitchen.com, and I thought why the heck not??
It’s super-easy to make and is a great, zesty side dish without being spicy hot. It complements pretty much any main dish – here’s how I put mine together:
Beat together 2 eggs and combine with 1/2 cup low fat sour cream and 1 stick of melted butter. Don’t even try to get by with a half stick. Besides, using a whole stick in this recipe isn’t so bad because you’re also using low fat sour cream, amiright??
Combine these ingredients well and then mix in the following – 1 can of creamed corn and a can of regular, whole kernal corn. If you have a couple ears of fresh corn, add that as well – since it’s no longer corn season around these here parts, I added a bunch of frozen corn I had in the freezer. I know it’s not the same in terms of freshness and using fresh cut corn will provide a much better flavor – but, hey – I go with what I have on hand. Now, add in those magical green chilis. I used 2 cans of mild, diced green chilis. I feel like I could have used 3 cans – but unless you’re obsessed with them like me, 2 cans is probably just the right amount.
Once all the corn and green chilis are incorporated, mix in 1 box of cornbread muffin mix. I use the Jiffy brand as it’s the most commonly available for me and I’ve used it before.
Once everything is mixed well, pour into a greased 9×13 baking dish. Bake at 350 for about an hour – until the edges are browned well and the toothpick test comes clean. Enjoy!
- 2 beaten eggs
- 1/2 cup low fat sour cream
- 1 stick butter, softened to room temp
- 1 can cream corn
- 1 can regular corn
- 2 ears fresh corn (or 2 cups frozen whole corn)
- 2 (or more!) small cans mild, diced green chilis
- 1 box Jiffy Cornbread Muffin Mix (8.5 oz size)