Description
Savor the zesty flavors of charred corn salad featuring Hatch green chiles A delightful dish perfect for summer picnics and flavorful gatherings
Ingredients
Scale
- 4 ears of fresh corn
- 2–3 Hatch green chiles
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- Salt and pepper to taste
- Optional: Feta cheese, black beans, diced tomatoes
Instructions
- Preheat your grill or grill pan over medium-high heat. Husk the corn, removing all silks, and brush lightly with oil.
- Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until the kernels are charred and tender. Once done, remove from the grill and allow to cool slightly.
- While the corn is grilling, place the Hatch green chiles on the grill. Cook them until the skins are blistered and charred, about 5-10 minutes. Remove and let cool.
- Once the corn is cool enough to handle, cut the kernels off the cob into a large mixing bowl. Peel and chop the charred chiles, discarding the seeds if you prefer less heat, and add them to the corn.
- Add the diced red bell pepper, avocado, and chopped cilantro to the corn and chiles.
- Squeeze fresh lime juice over the mixture, followed by a sprinkle of salt and pepper. Toss everything gently to combine, being careful not to mash the avocado.
- Transfer the salad to a serving bowl and garnish with any optional toppings like cheese or extra herbs. Serve immediately for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Calories: 200 calories
- Sugar: 3 grams
- Fat: 12 grams
- Saturated Fat: 12 grams
- Carbohydrates: 24 grams
- Fiber: 5 grams
- Protein: 4 grams