Fire Roasted Hatch Chile Corn Salad

Enjoy the vibrant flavors of summer with this fire-roasted hatch chile corn salad. Sweet, charred corn kernels mingle with the smoky allure of fire-roasted hatch chilies, creating a harmonious medley of tastes and textures. Tossed with a zesty lime dressing and fresh cilantro, this salad is an irresistible celebration of seasonal ingredients that is perfect as a side dish or a standalone delight.

Course 30 minute meals, Appetizer, Side Dish

Cuisine Mexican, New Mexican

Keyword Fire Roasted Hatch Chile Corn Salad Recipe

Prep Time 15

Cook Time 15

Servings cups

Calories 238kcal

Author Bon Appeteach

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

Dressing:

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

Preheat a grill and set it for medium direct heat.
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.
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.
Cut the corn off the cob and place in a bowl.
To the bowl add in the jalapeno, red onion, cilantro, garlic, and cotija cheese.
Remove the hatch chiles from the bag and remove and discard the skins, stems, and seeds from inside the chiles.
Slice and diced the hatch chiles into small pieces and combine with the corn salad mixture.
In a mixing bowl, combine the dressing ingredients and spices together and whisk well to combine. Test taste and adjust seasonings as needed.
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!

Notes

The salad can be served immediately but does taste better after a few hours in the fridge for the flavors to build. Toss before serving to redistribute the dressing.

Nutrition