Fire Roasted Hatch Chile Corn Salad

🧂 Ingredients

• 4 ears Corn
• 4 Hatch Chiles
• 1 Jalapeno

  seeds removed, diced small
• 1/2 Red Onion

  diced small
• 1 cup Cilantro

  minced
• 2 cloves Garlic

  minced
• 3 tbsp. Salted Pepitas

  optional
• 4 oz. Cotija Cheese
• 2 Limes

  juiced
• 1/4 cup Olive Oil
• 2 tbsp. Mayo
• 2 tbsp. Red Wine Vinegar
• 1 tsp. Agave Syrup

  can sub with honey
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Smoky Paprika
• 1/2 tsp. Cayenne

Instructions

• 1 Preheat a grill and set it for medium direct heat.
• 2 Place the corn on the cob and the green chiles onto the grill grates and rotate
  them every 2-3 minutes as needed until the corn is tender and the kernels are
  lightly charred and the skin on the hatch chiles is fully blistered.
• 3 Place the fire roasted hatch chiles in a plastic bag and seal it shut. The steam
  will help loosen the skins to make it easy to peel, set aside.
• 4 Cut the corn off the cob and place in a bowl.
• 5 To the bowl add in the jalapeno, red onion, cilantro, garlic, and cotija cheese.
• 6 Remove the hatch chiles from the bag and remove and discard the skins, stems,
  and seeds from inside the chiles.
• 7 Slice and diced the hatch chiles into small pieces and combine with the corn
  salad mixture.
• 8 In a mixing bowl, combine the dressing ingredients and spices together and whisk
  well to combine. Test taste and adjust seasonings as needed.
• 9 Pour the dressing over the corn salad mixture and toss well until fully
  combined. Garnish with the salted pepitas and serve on salads, with corn chips,
  or with your favorite protein!

Nutrition Info