Green Chili Corn Cakes

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

Everything in this Green Chili Corn Cake recipe utilizes summer bounty: corn, tomatoes, peaches, and most importantly, green chili peppers.

Late August and early September marks the peak of Hatch Chili Season, the annual harvest and celebration of a mild but flavorful chili pepper grown in the Hatch Valley around the area of Hatch, New Mexico.  These peppers remind me of my childhood growing up in west Texas, and are abundant all over the southwestern part of our country.  The Hatch Chili cultivar was developed in the late 1800’s and the pepper is the state vegetable of New Mexico.  If you’ve ever been to colorful Santa Fe, you’ve probably seen the traditional ristra, a dried red pepper wreath adorning many of the entry doors.  This common decoration is made with Hatch chili pepper pods which have been dried, turned into a deep crimson red color, and strung for ornamentation.

Green Hatch Chili Peppers have a subtle flavor often described as onion or garlic in taste.  The heat can vary but often they are quite mild.  The best way to use them is to char them in a very hot oven, steam them in a covered bowl to blister the skins, remove the skin, seeds and stems, and then store them away in the freezer or jar them to use immediately.  The peppers are great additions to all types of foods, not just Mexican.

I’ve made here a Green Chili Corn Cake which is almost like a savory pancake with chili flavor and sweet corn.  It has a bit of crunch from our Glory Kitchen San Miguel nut & spice mix, added both to the batter for spicy flavor as well as a crunchy garnish.  And of course, if you can’t find authentic Hatch Chilis from New Mexico, you can always substitute canned green chilis. Enjoy!

Green Chili Corn Cakes

Yield: makes 3-4 servings


    for the cakes:
  • 1 tablespoon San Miguel nut & spice mix
  • 2 1/2 cups corn kernels, divided in half (about 3-4 ears)
  • 4 oz. chopped green chili, canned or fresh
  • 2 tablespoons butter, room temperature
  • 3/4 cup buttermilk
  • 1/2 cup red onion, finely chopped
  • 1/2 cup basil chiffonade, plus more for garnish
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • for the salsa topping:
  • 1 teaspoon San Miguel nut & spice mix
  • 4 oz. green chili, chopped
  • 1/2 - 1 full jalapeno pepper, minced
  • 1 peach, chopped
  • 1 cup fresh corn kernels
  • 1/2 red onion, chopped
  • 1 avocado, chopped
  • 1 tomato, diced
  • 2 limes, juiced
  • 2 tablespoons avocado oil (or olive oil)
  • 1/2 teaspoon salt
  • other:
  • sour cream (for optional garnish)
  • extra San Miguel nut & spice mix for garnish


  1. In a large bowl, mix together all ingredients except the avocado for the salsa. Cover, set aside in the refrigerator. Just before serving you will chop the avocado, mix into the salsa and serve on top the corn cakes. This salsa (sans the avocado) can be made a day ahead.
  2. In a blender, purée half the corn kernels, butter, and buttermilk until almost smooth. Transfer to a large mixing bowl and add in the remaining corn kernels, onion, and basil chiffonade.
  3. In a separate bowl, thoroughly combine all of the dry ingredients.
  4. Add the wet ingredients to the dry, and mix until just combined.
  5. Heat a griddle or a cast iron skillet and then add a few tablespoons of avocado oil. Spread so the surface for the corn cakes is oiled and hot. Measure about 2 heaping tablespoons of batter and place onto the griddle. Spread it gently with the top of the spoon to form a nice circle. The batter should resemble a pancake batter (but a bit thicker) If it looks too thick you can add a bit more buttermilk and stir in well. After about 2 minutes, check the cake to see if it is browned and then flip gently to brown the other side. Remove onto a cooling rack and immediately season with salt.
  6. Just before you begin cooking the corn cakes remove the salsa from the refrigerator and allow it to come to room temperature. Chop the avocado and mix it into the salsa. When the corn cakes are ready to serve, stack a few onto each serving plate, top with fresh salsa. You can also add a dollop of sour cream or greek yogurt. Garnish with a sprinkle of San Miguel nut & spice mix and more fresh basil. Can be served warm or room temperature.


Any leftover corn cakes would be wonderful served for breakfast and topped with a fried egg. Any leftover salsa would be great served as a dip with blue corn tortilla chips.

Green Chili Corn Cakes - Glory Kitchen
Green Chili Corn Cakes - Glory Kitchen
Green Chili Corn Cakes -Glory Kitchen
Green Chili Corn Cakes -Glory Kitchen
Green Chili Corn Cakes -Glory Kitchen
Green Chili Corn Cakes -Glory Kitchen