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On the Town: Bring the Heat

Wednesday, November 23, 2016


Photographs (2) by Chris Rogers

November 23, 2016

Bring the Heat
Need a last-minute Thanksgiving side? Chef and pitmaster John Lewis shares the recipe for the rich and tasty green-chile corn pudding he serves at Lewis Barbecue


“This is one of the most popular sides at Lewis Barbecue, and it’s inspired by the Hatch green chiles I grew up on in El Paso,” says the Texas native who moved to Charleston in January 2015. “It’s a great blend of spice and richness, which pairs well with meat. If you don’t have fresh chiles, you can use canned—they’re easy to find in the grocery store. You can always swap in a milder chile if you don’t like a lot of heat.” And if you’re ready for a menu change after Turkey Day, visit Lewis Barbecue for smoked brisket on Black Friday.

Green-Chile Corn Pudding
(Serves 10)

1/2 cup chopped roasted Hatch green chiles
(4 or 5 chiles), or substitute canned chiles
1 lb. frozen corn kernels, defrosted
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
2 Tbs. kosher salt (do not substitute table salt)
1 tsp. baking powder
1/2 tsp. granulated garlic
5 large eggs
3/4 cup heavy cream
1 cup 1/2-inch cubed mild cheddar cheese
1 3/4 cup freshly cut corn kernels (about 2 ears)
4 Tbs. butter
1/2 cup shredded mild cheddar cheese

Roast the Hatch green chiles over a hot open flame on a grill or gas burner, turning them until the skins blacken and separate, about four to five minutes on each side. Place the chiles in a sealable bag and let them steam in their own heat for one hour. Peel off the skins and remove the seeds. Roughly chop the chiles in a food processor and reserve.

Preheat oven to 375°F. Place a 12-inch round cast-iron pan in to heat.

Process the frozen corn in a food processor until pureed.

Combine the flour, cornmeal, sugar, salt, baking powder, and garlic in a mixing bowl and blend together until homogenous.

Beat the eggs in a separate mixing bowl. Whisk in the heavy cream. Stir in the corn puree, chopped chiles, cubed cheese, and fresh corn kernels. Add the dry ingredients and whisk together until well combined.

Remove the hot pan from the oven and add the butter. Let the butter heat until it foams and the milk solids are lightly toasted, placing it over medium-high heat on the stove if necessary. Swirl the butter so that it fully coats the bottom of the pan.

Pour the corn pudding batter into the pan. Sprinkle with the shredded cheese and put in the oven. Bake for 30 minutes. The cheese should be nicely browned, and the pudding should be set, but not firm, in the center. Allow it to rest for 10 minutes, then serve.


To find the four other veggie-heavy dishes featured in our November article “On the Side,” click here.

To search our recipe database, click here.