Welcome to the first-ever sharing-ness...time of the Great Fork Recipe-Off! For those who don’t know, we recently kicked off a recipe contest with a pretty OK prize (think a middling gift certificate to a local eatery) and submissions have started arriving. We won’t say rolling in because they’re more trickling, but we’re pumped. So let’s get to this week’s submission from reader Michelle C!
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“This is an award-winning recipe from my Memaw. She calls it Feathered Corn, but I have no idea what that even means, so I call it Green Chile Corn—the most requested item at all family events!”
Green Chile Corn
Ingredients:
- ½ cup butter or margarine
- Grated onion (around 1-2 Tbsp.)
- 8 oz. cream cheese
- 1 tsp. garlic salt
- Ground pepper (as much as you like)
- Chopped green chile (around ½ to 1 cup) (Note: Memaw used canned green chile. For the love of God, PLEASE do not use canned green chile. If you don’t have chile at home, try the Bueno Autumn Roast in the freezer or the Hatch Valley 505 will do in a pinch.)
- 2 cans corn, drained (If you’re feeling energetic, you can roast corn on the cob, cut the kernels off, and use that instead. I usually just use the canned corn, and it’s still delicious.)
Process:
- Start by cutting the cream cheese into small pieces and putting it in the serving bowl. I make the best Green Chile Corn in the whole family, and I think it’s because I’m the only one who cuts up the cream cheese. I don’t know why it works, but it does—trust me!
- Melt the butter and pour over the cream cheese.
- Add pepper, onion, and garlic salt. Give it a good stir.
- Finally add the drained corn and green chile and stir again.
Cooking:
- If you have the time, bake it in a 350 degree oven for 20-25 minutes. Give it another good stir after cooking to combine the melted cream cheese.
- If you are taking it to a potluck or dinner with friends, you can put it in a crock pot and keep it on medium heat until ready to eat.
- Honestly, it tastes just as good if you nuke it for 5-7 minutes in the microwave.
Enjoy!!
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So there you have it, dear readers. Entry 1 down. What do you think? If you make it, let us know. If it just sounds good to you, let us know! If you take a photo, let us know!! JUST TALK TO US!!
And remember, we’ll put these out as we can and we’ll defer to the class about their faves. Just stay tuned.
Basically you while you’re making dishes with corn.
Also
-The Santa Fe Wine & Chile Fiesta announced its COVID-19 protocols for attendees this week, and if you plan on getting down with the wine and with the chile, you might want to check it out. First off, organizers say they’ll be following CDC guidelines and, rather than holding one Grand Tasting, you’ll find two this year, each limited to 1,500 tickets. All guests must provide proof of vaccination or a negative COVID-19 test from within the previous 48 hours, too, and, as always, mask up, dorks. Find the full list here and get your tickets here for the fest (which runs Sept. 22-26).
-It’s not explicitly food-related, but El Rancho de las Golondrinas (being Santa Fe’s own living history museum) hosts the 19th Annual Santa Fe Fiesta de los Niños (that’s festival of the kids for you non-Spanish speakers), and you’ll reportedly be able to get down with wood-fire pizza, fresh-baked bread from the horno and, apparently, cotton candy. Get more info right here.
-Since we’re often lurking around Facebook looking for neat little news items, we wanted everyone to know we came across a post recently from one Chef Matt Yohalem, whose Italian eatery Il Piatto was another tragic loss of the pandemic. Anyway, the post was a list, so let’s take a look:
brianna@sfreporter.com
We’re technically a journalist (or, at the very least, we have access to a computer and the internet), so we’ll point out that there’s no source information here, so take it with a grain of salt (oh, dang, food yuks!), but much of what it’s laying down makes a good point—and one we’ve also been trying to make of late in our missives: Shit’s hard all over, so know this stuff and be cool or, like the thing says, be nicer, more gracious, more patient.
-Sushi truck with a Jesus pun in its name right here in Santa Fe? Yes, please, Jesushi! Here’s a link to the Facebook page. We haven’t tried yet, but it’s officially on the list. And before you fire up your emails about how fish in the desert is blah blah blah, remember that nearly all fish caught for commercial purposes is frozen right there on the boat, and then try to enjoy your lives more.
Nobody responded to our query about remembering The Raccoons, so now you’re doomed to look at it for a second week in a row. LOOK AT IT!!!!!
More Tidbits
-In that’s-pretty-good-but-still-not-enough news, USA Today says fast food workers’ wages rose 10% of late, even as chainy places continue to struggle with hiring and maintaining employees. Makes sense to us—employers will have to pay better now, and if that means some massive corporation makes $9 billion instead of $10 billion, we’ll just have to learn to live with that.
-Some nerd over on CNN-dot-com believes they’ve worked out how to get kids cooking at home. We don’t think you can get kids to do anything, but also, we’ve never once met a kid, so our thoughts on the matter might be gleaned from recently binging the entirety of The Raccoons.
-Here’s a guide to everything you ever wanted to know about licorice (not Twizzlers). We’re sad to say “Why’s it so gross?” isn’t on there, but one can only hope for so much, right?
-It’s from April (which we hope is OK for the readers who are sticklers about things we share only being from right around right this second), but we’re a bit vexed by this Buzzfeed piece wherein nostalgia for the snacks of the early/mid-aughts is on display. Isn’t that too recent for nostalgia? Someone? Anyone? Help?
-God bless this piece about eating cannabis-infused shrimp chips (which we first typo’d as “shrimp chimps”) from Thrillist-dot-com’s Kat Thompson.
-We recently learned about Cookpad-dot-com, a pretty solid recipe site with more foods and ideas and contributors than you could shake a stick at if you were a stick shaker. Anyway, find something good.
A Totally Scientific Breakdown of The Fork’s Correspondence
In this week’s print edition of SFR, better people than us present mini reviews on local haunts.
Number of Letters Received
25
*Same as last week and from a couple people who thought we were trashing Bashō. We’ll tell the class what we told them—we were celebrating Bashō! Why would we bring up a dead poet just to bash them if they weren’t Ted Hughes?!
Most Helpful Tip of the Week (a barely edited letter from a reader)
“You don’t even have to spend that much on a microwave.”
*What do you, like, work for the microwave company, dear reader?
Actually Helpful Tip(s)
“Get a good oven mit. Trust me.”
*It may seem small, but this is actually really great advice.
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Vulgarly,
The Fork
