Charred Corn Salad Recipe with Hatch Green Chiles
A refreshing summer corn salad recipe made with charred corn, Hatch green chiles direct from New Mexico, blistered cherry tomatoes, and crumbled cotija cheese. It’s time to fire up the grill!
Servings: 8
Calories: 118kcal
Ingredients
- Olive oil as needed
- 8 ears corn shucked
- 16- ounce bag Roasted Hatch Green Chile Peppers
- 8 ounces cherry tomatoes
- 2 ounces cotija cheese crumbled
- 1 handful cilantro stemmed and coarsely chopped
- Juice from 2 small limes
- 3 tablespoons white wine vinegar
- Salt and pepper to taste
Instructions
- Heat a grill to medium-high heat and lightly oil the grates.
- Rub 7 of the ears of corn with oil and set them on the grill. Grill, turning often, until they are nicely charred and vibrant yellow in color. Remove from heat and cool.
- While the corn is cooking, lightly oil the cherry tomatoes and set them onto the grill. Cook until they are charred and start to soften, about 6 minutes. Remove from heat.
- Slice the kernels from all of the corn, including the uncooked cob, and add to a large mixing bowl along with the charred tomatoes.
- Coarsely chop the Hatch chiles and add to the bowl.
- Add cheese and cilantro and toss.
- Squeeze in lime juice and add vinegar. Toss.
- Taste and adjust with salt and pepper. Cotija can be a bit salty, so you may not need any.
- Serve!
Notes
Serves 8-10
Nutrition
Calories: 118kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 285mg | Potassium: 310mg | Fiber: 3g | Sugar: 8g | Vitamin A: 405IU | Vitamin C: 20.5mg | Calcium: 40mg | Iron: 0.7mg