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Think of this Hatch Chile and Corn Cheesy Garlic Bread Recipe as like the cool older sister to like your plain ole garlic bread!
If I just brought up childhood traumas from the above statement, I sincerely apologize on behalf of all cool older sisters. We were just living. Speaking of living, that’s exactly what you’ll be doing once you take a bite of this Hatch Chile and Corn Cheesy Garlic Bread Recipe. It is a flavor bomb and a perfect way to use up those summer flavors since we are very closely approaching the end of the season. Excuse me while I die of internal happiness.
The base of this Hatch Chile and Corn Cheesy Garlic Bread Recipe is a focaccia. After that, we spread a garlic hatch chile compound butter. This is then topped with goat cheese, mozzarella, and corn. Following this, we bake until melty, crispy goodness is achieved. Pull that baby out of the oven and it’s topped with hot or normal honey and sprinkled with Cilantro. Bliss, friends. Pure bliss!
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Hatch Chile and Corn Cheesy Garlic Bread Recipe
It's Hatch Chile Season Y'all! This Hatch Chile and Corn Cheesy Garlic Bread Recipe is the perfect addition to any summer dinners you have on your list!
- 16 oz Ciabatta or Focaccia loaf, cut in half lengthwise
- 2 Hatch Chiles
- 8 tbsp Butter, room temp
- 1 head of garlic, tip cut off
- Olive Oil
- 10 oz Goat Cheese
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 Sweet Corn Kernels
- Hot Honey or Normal Honey
- Chopped Cilantro
Preheat Oven to 400 degrees. Cut a square of foil, place garlic with tip cut off in center. Drizzle a little bit of olive oil on top. Wrap in foil. Pop in preheated oven and roast for 30-40 minutes until garlic is softened. When Garlic is softened remove from oven to cool. Keep oven on.
Using gas stove top, add hatch chiles directly to an open flame. Keep rotating until blackened. You can also do this in an oven by broiling chiles for 20-25 minutes, rotation half way through. Place blackened chiles into a bag and allow to steam for 10 minutes. Using your fingers peel the blackened portion off. Deseed and dice chiles up.
In a small bowl add room temperature butter, squeeze the the garlic by the base into butter, and add the diced chiles. Season with salt if using unsalted. Using a spatula blend together until well mixed. Set aside. In a bowl add goat cheese, shredded mozzarella cheese, and corn and crumble together to mix.
Line a sheet pan with parchment paper, and bread cut side up to parchment paper. Spread garlic chile butter to top. Top with cheese and corn mixture. Pop in preheated oven oven. Bake for 10-15 minutes until cheese starts to get golden. Remove from oven. Drizzle with honey choice and sprinkle chopped cilantro. Enjoy!