This recipe was the result of a special request from a Denver Green Chili reader back in 2007 – this was a favorite of hers from one of her favorite restaurants in Amarillo, Texas – Bourbon Street Cafe. I managed to get my hands on the original recipe from the restaurant. Very fortunate because the restaurant closed in 2008. I’ve gotten many requests for recipes from restaurants that have closed – almost impossible to track down those recipes! This recipe is very rich (translate: high fat) and full of green chile and complementary flavors. If you actually add the optional jalapenos, you will find this dish hot, hot, hot – not for the faint of heart. I made it with half mild green chiles and half hot … and I left out the jalapenos. I liked that balance, but some of you will want to add more hot chiles. This is very filling – I would dish out small servings. My kid ate a good-sized serving and asked me to make another batch. Then he realized he was too full to eat it. I actually cut the butter in half when I made this. Feel free to adjust this recipe to your liking; you can’t really go wrong with this combination.
- 2 pounds whole frozen corn
- ½ pound butter
- 8 ounces cream cheese
- 1 cup fresh-roasted green chiles
- ½ cup fresh diced jalapenos (optional)
- ½ cup fresh chives
- ½ cup red bell pepper (diced)
- 1 clove garlic, pressed
- salt and pepper to taste
- cilantro for garnish (optional)
- Dump all ingredients in a large saucepan or crockpot.
- Heat on low to medium, stirring occasionally, until hot and thoroughly blended.
- Add salt and pepper and additional chiles (if desired) to taste.
- Serve as a side dish in small portions.
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